Porcini, chanterelles, oyster mushrooms, button mushrooms… With the arrival of autumn, mushrooms naturally find their place in the kitchen again. Simply pan-fried with garlic and parsley, folded into a creamy sauce or prepared in a velvety soup, they offer a particularly rich palette of flavors.
Their woody, earthy, and sometimes almost nutty character also makes them an exciting ingredient for exploring food and drink pairings. But what to drink with mushrooms when you don’t drink alcohol?
At Tempera, every blend is designed to complement dishes and create truly harmonious pairings at the table. Freshness, woody, fruity, spicy notes, or fine bubbles allow us to respond to the different ways mushrooms can be prepared.
From chicken in a forest sauce to pan-fried chanterelles, here are 6 mushroom recipes and the Tempera non-alcoholic drinks to serve with them.
Chicken in a forest sauce with button mushrooms and porcini
Cream, shallots, button mushrooms, and porcini: chicken in a forest sauce is a generous and comforting dish, where the sweetness of the cream meets the woody flavors of the mushrooms.
To accompany it, Pyra, the woody non-alcoholic drink naturally finds its place.
Its roundness complements the creaminess of the sauce without creating too stark a contrast, while its woody profile echoes the characteristic forest-floor notes of porcini.
The pairing thus works in continuity: the forest flavors of the dish extend into the glass, while retaining enough balance not to weigh down the overall experience.
Velvety soup of button mushrooms and chestnuts
Soft and creamy, the velvety mushroom and chestnut soup combines the slightly earthy character of the mushroom with the almost sweet softness of the chestnut.
With this type of recipe, freshness is precisely what helps avoid a pairing that is too round or too heavy.
Riva, the land-and-sea non-alcoholic drink brings this balance thanks to its fresh and delicate profile. Its fruity notes naturally complement the sweetness of the chestnut, while its freshness counterbalances the creamy texture of the soup.
A refined pairing for a particularly autumnal recipe.
Pan-fried chanterelles with garlic and parsley
Highly aromatic, pan-fried chanterelles with garlic and parsley need a drink that respects their delicacy while being able to stand up to the bolder flavors of the seasoning.
Tierra, the non-alcoholic plant-based drink offers an interesting balance here between fruit, freshness, and spices.
Its fruity profile respects the delicate and slightly woody taste of the chanterelles. Its liveliness brings freshness against the garlic and parsley, while its peppery finish naturally extends the aromatic character of the pan-fried dish.
A simple and precise pairing that lets the mushroom remain at the center of the plate.
Oven-baked stuffed button mushrooms
Fresh cheese, herbs, garlic, or Parmesan: oven-baked stuffed mushrooms are an excellent idea for a starter, an appetizer, or an autumnal side dish.
With the cheese, the challenge is to find enough freshness to balance the indulgent side of the stuffing without masking the flavor of the mushroom.
Tierra, the non-alcoholic plant-based drink brings precisely this liveliness. Its plant-based character naturally complements the herbs and mushrooms, while its freshness balances the fresh cheese or Parmesan.
A particularly interesting combination when the mushrooms are served still hot, fresh from the oven.
Porcini puff pastries
With porcini, shallots, and a touch of cream wrapped in a crispy pastry, porcini puff pastries offer a more gourmet version of mushroom cuisine.
To accompany this richness, Tierra, the non-alcoholic plant-based drink brings structure without overpowering.
Its fine tannins respond to the texture of the puff pastry, while its spicy finish extends the deep and woody flavors of the porcini. Its liveliness also provides an interesting counterpoint to the cream and butter of the pastry.
The overall experience thus retains all its indulgence, with more freshness on the palate.
Oyster mushroom and cheese croquettes
Crispy on the outside, melting on the inside, oyster mushroom and cheese croquettes combine the meaty character of the oyster mushrooms with the indulgence of cheese and frying.
Here, bubbles are particularly interesting.
Aubera I, the light non-alcoholic bubbles bring freshness and liveliness to lighten the richness of the croquettes. The fine bubbles refresh the palate after each bite, while its delicate profile complements the cheese and oyster mushrooms without masking their flavors.
A fresh and indulgent pairing that also works very well for an autumnal aperitif.
What non-alcoholic drink to serve with mushrooms?
To succeed with a non-alcoholic pairing with mushrooms, you must first look at how they are prepared.
With a creamy and woody recipe like chicken in a forest sauce, Pyra, the woody non-alcoholic drink naturally extends the forest-floor notes. With a velvety mushroom and chestnut soup, Riva, the land-and-sea non-alcoholic drink brings more freshness. With chanterelles, stuffed mushrooms, or porcini puff pastries, Tierra, the non-alcoholic plant-based drink offers a balance between fruit, liveliness, and a spicy finish. Finally, with a fried and indulgent preparation, the bubbles of Aubera I, the light non-alcoholic bubbles help lighten the overall experience.
Porcini, chanterelles, oyster mushrooms, or button mushrooms are not prepared in the same way and therefore do not necessarily call for the same pairing. This is also the whole point of mushroom cuisine: to adapt what you serve in the glass to the variety, the cooking method, and the ingredients that accompany it.
Another way to fully enjoy the flavors of autumn and to think about non-alcoholic food and drink pairings with as much care as the contents of the plate.
To go further:
- What to drink with a cheese board? The best pairings with the Tempera range
- Our ideas for pairing meats with a non-alcoholic drink
- What to drink with foie gras: the most beautiful non-alcoholic pairings imagined by Tempera
