When combined with wine the question becomes tricky. Mushrooms fear the combination with both bitter and tannic wines, and also undergo the influence of seasonings and type of cooking.
Wine & Food Magazine
Mushrooms pair well, almost in any preparation, with smooth wines, white or pink, rarely with red with not excessive structure. Caesar's mushrooms, porcini and chanterelle - if served raw - can be combined with a very young white and very fresh, even if they are part of a salad, preferably without vinegar. When we encounter dishes with delicate flavors such as soups, broth a not too structured slightly aromatic white can be the way to go. The same goes for pasta and risotto, where also a good rosé can be suitable. Grilled porcini look great with a young and fruity red with almost imperceptible tannins, if porcini are fried a soft red is recommended, why not sparkling.
If cooked with oil garlic and parsley, mushrooms can be matched with white with a good body or aromatic rosés. Preparations with milk or cream require mellow, full-bodied and aged in wood white; for recipe with egg based sauce go for a light lively white.