Wine choices with mushrooms depend partly on the species but more on the type of cooking and the other ingredients included in sauces. Truffles are a case apart. The prized white or yellow truffles found in several parts of Italy are usually shaved raw over pasta, rice or cheese dishes. Black truffles, also common in Italy, are usually cooked so the choice of wine depends on the other ingredients of the dish.

	Raw mushrooms: light, zesty, aromatic whites.
	Mushroom soups: soft, dry, fragrant whites or rosés or medium-bodied young reds.
	Grilled mushrooms: soft, dry reds with good body and full bouquet.
	Stewed mushrooms: dry tannic reds with ample body and bouquet.
	White truffles: soft, dry, scented, reds with good body and intensity.