Mushroom pasta is one of those deceptively simple dishes that delivers deep, savoury flavour. Earthy mushrooms, salty Parmesan, and a silky sauce come together to create rich umami — the kind of meal that begs for the right wine pairing.
Naturally, Pinot Noir often comes to mind first. Pinot and mushrooms are a classic match, thanks to the wine’s earthy undertones, bright acidity, and elegant structure. When a dish leans more rustic and savoury, Pinot Noir can mirror those flavours beautifully without overpowering them.
But in this particular recipe, there’s more at play.
With white wine in the sauce, Parmesan cheese, and lemon juice bringing lift and brightness, the balance tips in favour of Chardonnay. A well-made Chardonnay — especially one with good acidity and subtle texture — complements the creaminess of the cheese, enhances the citrus notes, and lets the mushrooms shine without overpowering them.
So while Pinot Noir will always be a beautiful option with mushrooms, Chardonnay takes the win here — seamless, elegant, and perfectly in sync with the flavours on the plate.
That’s not to say Pinot Noir wouldn’t shine here — it absolutely would. But when citrus and white wine are part of the equation, Chardonnay edges ahead as the most natural match for this dish.
At the end of the day, both wines have a place at the table. Whether you’re drawn to the earthy elegance of Pinot Noir or the bright, textured appeal of Chardonnay, the best pairing is the one that suits your mood, your palate — and your plate.
Be sure to explore the Chardonnay and Pinot Noir offerings from wine producers along the Kamloops Wine Trail the next time mushroom pasta is on the menu.
Mushroom Pasta – Recipe from Love & Lemons Mushroom Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound mixed mushrooms, torn or sliced
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 8 ounces pappardelle pasta
- 2 tablespoons unsalted butter
- 2 shallots, chopped (⅔ cup)
- 2 teaspoons chopped fresh rosemary or fresh thyme leaves
- 2 garlic cloves, grated
- ⅓ cup dry white wine
- 1 teaspoon Dijon mustard
- ⅓ cup grated Parmesan or pecorino cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
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Heat 1 tablespoon of the olive oil in a large cast iron skillet over medium-high heat. Add half the mushrooms, ¼ teaspoon of the salt, and several grinds of pepper and toss. Cook, stirring only occasionally, for 5 to 8 minutes, or until soft and browned. Remove from the skillet and set aside. Add the remaining 1 tablespoon olive oil to the skillet and repeat the cooking process with the remaining mushrooms.
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Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
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Allow the pasta pot to cool slightly and return it to the stove. Add the butter and heat over medium heat until melted, then add the shallots and the remaining ¼ teaspoon salt and cook, stirring, for 3 to 5 minutes, or until translucent. Stir in the rosemary and garlic. Add the wine and Dijon mustard and let the wine cook down for 30 seconds.
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Add the pasta, cheese, and ¼ cup of the pasta water and toss, adding more pasta water as needed to lightly coat the pasta. Stir in the lemon juice, then fold in the mushrooms. Sprinkle with parsley and season to taste. Serve with more grated cheese.