Chili Garlic Mushrooms with Pinot Noir

Ingredients

8–10 peppercorns

5 bay leaves

800g mixed mushrooms, cleaned*

1/3 cup olive oil

2 large garlic cloves, crushed

2 red chillis, finely chopped (or 1 tsp dried flakes)

1 lemon, juice and zest

Salt and pepper

To serve: Flat leaf parsley leaves, sliced toasted sourdough

Method

1. Clean mushrooms by wiping them with a damp kitchen towel. Cut where needed but keep them intact where possible.
2. Boil a large pot of salted water with peppercorns and bay leaves. Add mushrooms, boil 5 minutes, and drain.
3. Sauté garlic, chilli, and lemon zest in olive oil until fragrant.
4. Add mushrooms, lemon juice, salt, and pepper. Toss to coat and serve warm with parsley on sourdough.

Notes

* I used a selection of NZ-grown mushrooms: oyster, shiitake (from F&B), Swiss browns, and button mushrooms. Check online for local growers if your supermarket selection is limited.

If you forage wild mushrooms, always check with an expert — misidentification can be fatal.

This recipe is adapted from Antonio Carluccio's Vegetables — my all-time favourite cookbook.

Wine Pairing: Mushroom Dishes and Pinot Noir

Earth Meets Earth: Pinot Noir's forest floor notes echo mushrooms' umami, especially with Swiss brown or oyster varieties.

Lighter Structure, Big Impact: Pinot's silky tannins and acidity balance this deeply savoury, aromatic dish without overwhelming it.

Try With These Bottles

• Margrain River's Edge Pinot Noir – delicate and expressive, with Martinborough finesse and savoury lift.
• Super Nanny Pinot Noir – bolder and darker; ideal with added roasted chicken or eye fillet.

Serving tip: Chill your Pinot Noir slightly (15–16°C) to lift its acidity and complement the garlicky warmth of this dish.

Browse our full Pinot Noir collection

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