We’re celebrating a unique mushroom paired with Pistol .

This simple recipe celebrates a very unique mushroom indigenous to the interior of the Alentejo, the celeriac mushroom. These mushrooms are hard to find and can fetch up to 40 EUR per kilogram. The dish is quite delicious is best served in season when the mushrooms are freshest.


  • 400kg of mushrooms
  • Knob of Butter
  • Garlic
  • Parsley
  • Day old sliced bread
  • S&P

Heat a sauce pan and add butter, garlic to sizzle. Toast day old bread in pan first and then set aside. Add another knob of butter and thin sliced mushrooms, sauté on a high heat for 5-7 minutes until carmelization begins. Place mushrooms on top of toasted bread and garnish with some thinly chopped parsley.

Serve with a nice glass of Pistol to bring out the mineral and soft juicy fruits between the mushrooms and the wine. A juicy and savory combo.