I find mushrooms fascinating, neither plant nor animal they’re something in between. Incredibly tasty and nutritious, they can pep up a dish or great standing alone. Don’t forget to add a little of the wine to your mushrooms during cooking, or directly in the sauce:

Cèpes- Goes well with a Bordeaux red wine, both left bank Pauillac or Right bank Saint-Emilion are good choices

Chanterelles- Go well with a dry red, such as a south-western French Bergerac or a Loire Samur-Champigny

Mushrooms (in general) I’d pair with a dry red, such as a New World Pinot noir

Porcini- A dry Italian red such as Gattinara regional wine, would work well

Wild mushrooms: A Syrah from the Rhone or New World would work well, or a dry Spanish red from Valdepeñas, or even a Burgandy Vosne-Romanée