Austrians call porcini 'the king of mushrooms'. Sauteed, they are often used to garnish seared beefsteak, veal or guinea fowl.

The picture shows sauteed porcini and a glass of red wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with:

  • Sankt Laurent, full-bodied. The soft textured fruit characters of a mature Sankt Laurent pairs wonderfully with the delicately sautéed mushrooms. Zweigelt would be another choice, and the chosen wine should ideally have soft, balanced acidity.
  • Grüner Veltliner; if you are looking for a fresh wine with character, then look no further than the classic Grüner Veltliner. Ideally, the wine is balanced, with body.
  • A mature Pinot Blanc or elegant Chardonnay are also recommended.

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