An aromatic barbecue dish with perfect wine pairing
These grilled mushroom skewers with herb butter and creamy polenta are a deliciously spicy, vegetarian dish with intense roasted flavours. The mixture of different mushrooms gives the dish a multi-layered earthy flavour, which is further enhanced by the aromatic herb butter. The creamy polenta provides a pleasant texture and rounds off the flavour experience.
An ideal accompaniment to this dish is a Blaufränkisch with its fine spiciness, lively acidity and fruity flavours, which underlines the roasted aromas of the mushrooms and creates a harmonious balance between freshness and depth.
Warum passen die folgenden Weine perfekt zu diesem Gericht?
Mushrooms have a natural umami flavour and a slight earthiness that harmonise perfectly with a richly structured, fruity red wine. The light smoky flavour from the grill enhances the depth of the dish and requires a wine with a good balance of fruit, acidity and subtle spice.
A Blaufränkisch DAC from Burgenland is the perfect choice for this: its juicy cherry flavour, delicately spicy herbal notes and animating acidity make it the ideal accompaniment to grilled mushrooms. The silky tannins complement the roasted flavours, while the acidity balances out the creamy polenta wonderfully.
Alternatively, medium-bodied red wines with an elegant structure and fruity notes, which complement the mushroom flavours wonderfully, are also suitable.
Another 5 wine recommendations for this pairing
1st Pinot Noir from the Palatinate (Germany, VDP)
An elegant Pinot Noir from the Palatinate brings red berry fruit, fine spice and silky tannins that harmonise wonderfully with the grilled mushrooms and herb butter. The fine acid structure gives the dish a pleasant freshness.
2. gamay from the Morgon (France, AOC)
Gamay from the Cru Morgon in Beaujolais has a fresh acidity, fine spiciness and juicy red fruit, which emphasises the umami of the mushrooms and forms a pleasant harmony with the polenta.
3rd Zweigelt from Carnuntum (Austria, DAC)
A fruity Zweigelt from Carnuntum with spicy cherry and plum flavours and a fine peppery note is ideal with the roasted aromas of mushrooms and herb butter.
4. Sangiovese aus Chianti Classico (Italien, DOCG)
The high acidity and herbaceous fruit of a Chianti Classico perfectly balance the mushroom flavours. The subtle notes of cherry, earth and spices complement the dish perfectly.
5. cinsault from the Languedoc (France, IGP)
A light, fresh Cinsault from the Languedoc region brings a fine balance of red fruits and spicy herbal notes, which combine perfectly with the polenta and mushrooms.
The recipe:
Grilled mushroom skewers with herb butter & polenta (vegetarian)
Cooking utensils
- 1 Cutting board & knife
- 1 Grill or grill pan
- 1 Wooden skewers or metal skewers
- 1 Whisk for the polenta
- 1 Pan for the herb butter
Ingredients
For the mushroom skewers:
- 300 g Mixed mushrooms z. e.g. mushrooms, shiitake, oyster mushrooms
- 2 Tbsp olive oil
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- Salt & pepper to taste
- Wooden or metal skewers
For the herb butter:
- 50 g Butter soft
- 1 Garlic clove finely chopped
- 1 tablespoon parsley chopped
- 1 teaspoon lemon juice
- Salt & pepper to taste
For the polenta:
- 100 g Polenta fine or coarse, to taste
- 400 ml Water or milk
- 30 g Parmesan cheese grated
- 1 Tbsp butter
- Salt & pepper to taste
Preparation
Prepare & grill the mushroom skewers:
- Clean the mushrooms and cut into bite-sized pieces.
- Mix with olive oil, thyme, rosemary, salt and pepper.
- Thread onto the skewers and grill on a hot grill or in a grill pan for approx. 8-10 minutes, turning occasionally.
Prepare the herb butter:
- Mix the softened butter with the garlic, parsley, lemon juice, salt and pepper.
- Spread the finished skewers with the herb butter immediately after grilling.
Cook the polenta:
- Bring the water or milk to the boil in a pan.
- Slowly stir in the polenta and simmer over a low heat for approx. 10 minutes, stirring constantly.
- Stir in the parmesan and butter, season with salt and pepper to taste.
Serve:
- Spread the creamy polenta on plates.
- Arrange the grilled mushroom skewers on top.
- Garnish with fresh herbs and a little extra herb butter.
Recommended side dishes
- Grilled green asparagus with lemon
- Fresh rocket salad with balsamic vinegar
- Toasted ciabatta with garlic butter
