As the evenings draw in and the first signs of autumn arrive, our kitchens turn towards earthy, comforting flavours. Few ingredients capture the essence of the season better than mushrooms. Whether wild chanterelles, hearty portobellos, or simple chestnut mushrooms, they bring a deep, savoury umami character that pairs beautifully with a wide range of wines.

The trick with mushrooms is to match their earthiness with wines that have a sense of depth and texture. Lighter styles lift their savoury notes, while more structured reds can stand up to richer, slow-cooked dishes. Below, we highlight some brilliant bottles from the shop, each paired with a mushroom dish (all vegetarian or vegan) to inspire your autumn cooking, complete with simple recipe examples and links to try at home.

 

Benoit Badoz Savagnin 2017 – Jura, France

The Jura region, tucked away in eastern France, is famous for its idiosyncratic whites, and this Savagnin is a textbook example. Aged in old oak barrels, it develops gentle oxidative notes that are beautifully balanced by citrus brightness. Expect aromas of preserved lemon, dried apple, and roasted nuts, followed by layers of beeswax and saline minerality on the palate. The texture is waxy and full, yet the wine retains an alpine freshness that makes it endlessly drinkable. A truly unique experience for newcomers.

Why it works with mushrooms: The nuttiness and savoury complexity mirror the earthy flavours of mushrooms, while its lively acidity cuts through creamy or rich textures and partners beautifully with mushrooms umami qualities.

Pairing: Vegan Mushroom + Leek Risotto (The Minimalist Baker)
Creamy risotto and savoury mushrooms meet the wine’s sharp freshness, creating a perfectly balanced autumn dish.

Recipe Idea:

• Fry 1 onion, 2 garlic cloves and 60g sliced leeks in olive oil.

• Add 200g chopped mixed mushrooms, cook until soft.

• Stir in 200g risotto rice, then splash with white wine.

• Gradually add 800ml veg stock, stirring until absorbed.

• Finish with nutritional yeast, fresh parsley, salt & pepper.

 

Cuvée Dissenay Pinot Noir 2023 – Languedoc, France

From the lesser known superstar region of Pinot Noir, this approachable re offers charm and elegance in spades. Bright red fruit leads the way, think wild raspberries, cherries, and a touch of cranberry, layered with hints of dried herbs, forest floor, and subtle spice. The palate is light-bodied and silky, with a fine tannic grip and lively acidity. This is a wine that shows the finesse and delicacy Burgundy is famed for, yet remains versatile and easy to pair with food.

Why it works with mushrooms: Pinot Noir’s earthy undertones and delicate structure pair beautifully with the savoury, umami side of mushrooms without overpowering them.

Pairing: Garlic Butter Mushrooms on Toast (Vegan Food & Living)
Simple but deeply satisfying, garlic, herbs, and mushrooms echo the wine’s foresty character.

Recipe Idea:

• Sauté 250g sliced chestnut mushrooms in vegan butter.

• Add 2 garlic cloves, thyme, salt & pepper.

• Toast sourdough bread, drizzle with olive oil.

• Pile on the mushrooms, finish with chopped parsley.

 

Weingut Hanewald-Schwerdt Spätburgunder Trocken 2021 – Pfalz, Germany

Germany is emerging as one of the most exciting sources of Pinot Noir, and this Spätburgunder from the Pfalz shows why. The cooler climate brings out pure, lifted fruit, crunchy cranberry, redcurrant, and sour cherry, balanced by smoky undertones and savoury spice from gentle oak ageing. There’s more structure here than in a typical Burgundy, with fine-grained tannins and a mineral backbone that give the wine real precision. Fresh, elegant, and quietly powerful, it’s a Pinot with both charm and seriousness.

Why it works with mushrooms: Its bright acidity and smoky depth make it a natural partner for slow-cooked dishes, cutting through richness while echoing savoury flavours.

Pairing: Vegan Mushroom Bourguignon (The Simple Veganista)
A hearty, stew-like dish that draws out the wine’s smoky, savoury qualities.

Recipe Idea:

• Fry 1 onion, 2 carrots, 2 celery sticks in olive oil.

• Add 400g mixed mushrooms, cook until golden.

• Stir in 2 tbsp tomato paste, 2 cups veg stock, 1 cup red wine.

• Simmer until thick and rich.

• Serve over mashed potatoes or crusty bread.

 

Domaine de Trinités Le Portail Faugères 2022 – Languedoc, France

From the rugged hills of Faugères, this wine is a classic southern French blend of Syrah, Grenache, and Mourvèdre. In the glass, it’s dark and brooding, with aromas of blackberry, plum, and black olive, intertwined with pepper, thyme, and rosemary. The palate is rich and full-bodied, with velvety tannins and a smoky, mineral edge that reflects the schist soils of the region. It’s a wine that feels sun-drenched yet grounded, offering both bold fruit and savoury complexity.

Why it works with mushrooms: The wine’s smoky, peppery character pairs beautifully with grilled or roasted mushrooms, while its herbal garrigue notes play off fresh sauces like chimichurri.

Pairing: Grilled Portobello Mushroom Steaks with Chimichurri (Rainbow Plant Life)
Charred flavours meet smoky Syrah, while fresh herbs mirror the wine’s wild edge.

Recipe Idea:

• Marinate 4 large portobellos in olive oil, balsamic, garlic, and soy sauce for 20 minutes.

• Grill until tender and smoky.

• Make chimichurri with parsley, garlic, olive oil, vinegar, and chili flakes.

• Spoon over the mushrooms before serving.

 

Produttori del Barbaresco Langhe Nebbiolo 2023 – Piedmont, Italy

Produttori del Barbaresco are legends of Piedmont, and even their entry-level Langhe Nebbiolo shows the magic of this noble grape. Perfumed with rose petals, violets, and red cherry, the nose is delicate yet complex. The palate combines bright cranberry and raspberry fruit with savoury hints of tar, spice, and dried herbs. The tannins are fine but firm, giving structure without heaviness, while lively acidity keeps everything fresh and vibrant. This is a wine that captures the elegance of Barbaresco but in a more youthful, approachable style.

Why it works with mushrooms: Nebbiolo’s floral aromatics and fine tannins elevate creamy mushroom dishes, while its acidity balances rich sauces.

Pairing: Creamy Vegan Mushroom Stroganoff (Loving It Vegan)
A rich, silky sauce is lifted by Nebbiolo’s perfume and freshness.

Recipe Idea:

• Fry 1 onion and 2 garlic cloves in olive oil.

• Add 300g mushrooms, cook until golden.

• Stir in 2 tbsp flour, 2 cups veg stock, 1 tbsp soy sauce.

• Add 1 cup vegan cream and simmer until thick.

• Serve with pasta or rice, garnish with parsley.

Mushrooms are one of the most versatile ingredients for wine lovers, especially when autumn arrives. Their earthy, umami character creates endless opportunities for pairing, from fresh and zesty whites to structured reds. No matter if you’re cooking a risotto, grilling portobellos, or keeping it simple with mushrooms on toast, the right wine can elevate the flavours and turn comfort food into something extraordinary.

So next time you pick up a punnet of mushrooms, grab one of these bottles, and enjoy the perfect pairing for autumn evenings.