Mushroom Pairing Masterclass: Match Fungi with Wine, Beer & Tea

Pop the cork. Steep the leaves. Crack that brew. Because we’re about to dive into one of the most underrated foodie adventures: pairing mushrooms with your favorite beverages.

Yes, mushrooms! Those funky, earthy little marvels are flavor chameleons—and when paired right, they can make a good drink sing. Whether you’re hosting a wine-and-shrooms night or just want to level up your next dinner, this guide is for you.

So pull up a seat at the table, fungi fans. Let’s get tasting.

WINE + SHROOMS: A MATCH MADE IN TERROIR

1. Chanterelles + Chardonnay

Chanterelles are nutty, peppery, and slightly fruity. Enter: an oaked Chardonnay. Its creamy body complements the texture of chanterelles, while the wine’s subtle vanilla and citrus notes dance beautifully with the mushroom's earthiness.

Pro tip: Sauté chanterelles in butter and finish with thyme for pairing magic.

2. Morels + Pinot Noir

Morels are earthy with a touch of umami funk. Pinot Noir, especially one from Oregon or Burgundy, adds a light, acidic berry note that balances their depth.

Try it with: Morel risotto or cream sauce pasta. Don’t be shy with the garlic.

3. Porcini + Nebbiolo or Barolo

Porcini are meatier, darker, and full of forest-floor vibes. These demand a wine that can hold its own. Enter Nebbiolo or a mature Barolo — tannic, aromatic, and slightly rustic.

Pair with: Mushroom ragu on polenta. Red wine reduction optional (but oh-so-worth it).

4. Shiitake + Dry Riesling

Shiitake’s umami-packed flavor loves contrast. A dry Riesling cuts through the intensity with acidity and minerality.

Best in: Stir-fry with ginger and soy sauce, over jasmine rice.

BEER + MUSHROOMS: FOAMY FUNGUY FRIENDS

5. Oyster Mushrooms + Pale Ale

Oysters are mild and slightly seafood-like. A crisp pale ale complements their clean flavor and adds a refreshing bite.

Tip: Tempura them. Dip in soy-lime sauce. Sip, crunch, sip again.

6. King Trumpet + Belgian Dubbel

King trumpets have a thick, meaty texture. Belgian dubbels, with caramel and spice notes, wrap around them like a warm hug.

Make this: Pan-roasted king trumpet "scallops" with browned butter.

7. Lobster Mushrooms + Hazy IPA

These orange-red oddballs taste like seafood. Their unique flavor can stand up to the bold hops of a hazy IPA.

Elevate with: Mushroom tacos with avocado and lime crema.

8. Black Trumpets + Stout

Dark, smoky, and almost truffle-like, black trumpets deserve a robust partner. A chocolatey stout brings warmth and complexity.

Chef’s pick: Use these in a mushroom-onion tart. Add goat cheese for a twist.

TEA + FUNGI: EARTH MEETS EARTH

Not drinking alcohol? No worries. Mushrooms and tea are a low-key powerhouse combo, especially if you like to keep things cozy and contemplative.

9. Lion’s Mane + Oolong

Lion’s mane has a sweet, seafood-ish flavor that oolong complements with its woodsy, honeyed aroma.

Why it works: Brain boost meets zen energy. Serve both during your work break.

10. Maitake + Pu-erh

Maitake (aka Hen of the Woods) is deep and earthy. Pu-erh, a fermented tea, enhances that richness like a forest tea party.

Make it a moment: Roasted maitake with tamari + a cozy cup of aged Pu-erh.

11. Enoki + Jasmine Green Tea

Enoki mushrooms are delicate and slightly fruity. Pair them with a light, floral jasmine green tea for a balanced, refreshing experience.

Dish idea: Miso soup with tofu, enoki, and seaweed.

MUSHROOM MEAL IDEAS FOR A PAIRING PARTY

Want to host a full-blown mushroom pairing party? Here's a sample three-course fungi feast:

• Appetizer: Shiitake dumplings with soy-ginger glaze + dry Riesling
• Main: Porcini ragu over tagliatelle + Nebbiolo
• Dessert: Candy cap mushroom shortbread + chamomile tea

PAIRING TIPS FROM THE PROS

• Balance flavors: Earthy mushrooms need either contrast (acidity) or complement (richness).
• Mind the prep: Roasting vs. sautéing changes a mushroom’s profile. Adjust your pairing accordingly.
• Respect the star: Let the mushroom shine! Keep sauces and spices intentional, not overwhelming.

FINAL THOUGHTS

Mushrooms aren’t just sidekicks. They’re stars in their own right—textured, nuanced, and bursting with personality. Pair them with the right sip, and you’ve got culinary chemistry that delights every sense.

So the next time you’re at the market, grab a fungi you’ve never tried. Then pick a bottle, a brew, or a steep that sings to it.

Your taste buds will thank you.