Porcini mushrooms are called Herrenpilze (nobleman’s mushrooms) in Austria. They are often sautéed in butter and served with pan-fried beef fillets. “Mushrooms and wine don’t go well together!” “You have to drink red wine with a steak!” These common preconceptions are simply wrong. The world is your oyster provided that the wine is perfectly balanced and not overly acidic. Things really start to get interesting if the wine is quite mature. However, wines with minerality or dense tannins should be avoided, as both of these characteristics can produce unpleasant metallic overtones on the palate when combined with mushrooms.
Pairs well with:
Harmonious, well-structured Weinviertel DAC Reserve
Elegant, ripe Pinot Blanc or Chardonnay
Zweigelt, Blauburger or St. Laurent with soft fruit and mild acidity
Recipe (quantities für 4 people):
- 4 pieces of Beiried á 180g plastered
- salt
- pepper
- oil
- sprig of thyme
- 500 g porcini mushrooms
- 3 tbsp butter
- salt
- 1 tbsp parsley chopped
Season the beef pieces with salt and pepper. Heat the oil in a pan and fry the beetroot on both sides for 3 minutes. Lift out of the pan and let rest for a few minutes. Before serving, place again briefly in the hot pan.
Clean the porcinis and cut into pieces the size of a thumb. Heat the oil in a pan and fry the mushrooms in it
Add the thyme and butter. Season with salt and pepper before serving. Mix in the parsley.
Austrian Wine Marketing/ Blickwerk Fotografie
The recipes were kindly provided by Harald Pollak, chairman of the Lower Austrian inn culture/ NÖ Wirtshauskultur and head of his Retzbacherhof.
