Austrians call porcini 'the king of mushrooms'. Sauteed, they are often used to garnish seared beefsteak, veal or guinea fowl.
- St. Laurent, full-bodied. The soft textured fruit characters of a mature St. 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.