Pan-Fried Chanterelle Mushrooms - Eierschwammerl geröstet
In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes.
- Grüner Veltliner, full-bodied. Only a rich and opulent Grüner Veltliner with juicy intensity and minimal minerality can hold up against the roasted flavours, without appearing too sharp.
- Chardonnay, matured, Pinot Blanc or the native Neuburger. A rewarding combination, and although these styles of wines might excel better with other dishes, they support the flavours here really well.
- St. Laurent or Pinot Noir, classic and unoaked. Red wine can also work well, but a style without too much fruit and without recognisable oak maturation, as the tannin can often conflict with the mushroom’s flavour.