Silvia Moreno-Garcia’s Mexican Gothic is a haunting, lush, and completely unforgettable story. Set primarily in High Place – a crumbling mansion whose decaying grandeur holds as many dark secrets as the family within – it feels as alive and menacing as the characters themselves. This week’s recipe takes inspiration from one of the novel’s most fascinating elements: mushrooms.

Book Overview

If you haven’t yet met Noemí Taboada, you’re in for a treat. She’s bold, fashionable, and smart, not the kind of woman who takes no for an answer. When her cousin Catalina sends a distressing letter from High Place, Noemí reluctantly leaves the glamorous city life of 1950s Mexico to investigate.

What she finds is chilling. The sprawling, decrepit mansion is as alive as its inhabitants – and just as full of secrets. As Noemí unravels the horrors of High Place, the mushrooms surrounding the house begin to feel less like part of the setting and more like something sinister creeping into every corner of the story.

The Perfect Pairing

Earthy, rich, and just a touch intoxicating, these Marsala mushroom toasts are the perfect companion to Mexican Gothic. Without giving away too much, mushrooms play a central and haunting role in the story – and they also happen to be one of my favorite ingredients. Sautéed with Marsala wine, fresh herbs, and butter, these mushrooms are irresistibly flavorful, especially when piled onto crispy sourdough. Whether you enjoy them as an appetizer or a late-night snack, they’re a simple yet delicious treat.

For the wine, I chose a Viognier – a white wine with bright acidity and aromatic notes that complement the rich mushrooms. If you’re in the mood for red, a Tempranillo would also pair well, bringing depth and warmth to the flavors.

The Audio Choice

Lana Del Rey’s “Gods and Monsters” is your soundtrack for this gothic feast. Its haunting, sultry tones perfectly capture the novel’s dark energy.

Marsala Wine & Mushroom Toasts

Ingredients

• 1 lb mushrooms cleaned, stems removed, thinly sliced
• 4 Tbsp unsalted butter
• 1 Tbsp fresh thyme leaves finely chopped
• ½ tsp kosher salt
• pinch freshly ground black pepper
• 3 Tbsp marsala wine
• 3 Tbsp low-sodium chicken stock
• 1 Tbsp fresh parsley chopped
• Flaky sea salt for serving
• 4 slices sourdough bread

Instructions

• Heat butter in a large skillet over medium-high heat. When melted, add mushrooms. Give the pan a good shake to make sure they’re in an even layer and not piled on top of each other. Cook undisturbed until golden brown on the first side, about 3 minutes. Continue cooking, stirring occasionally, until both sides are golden brown, about 3 minutes more. Meanwhile, toast bread.
• Season with thyme, salt, and pepper and cook about 1 minute. Pour in marsala wine, scraping the bottom of the pan, then cook until wine evaporates, about 30 seconds.
• Add chicken stock and stir until the liquid reduces down. Taste, adjust seasoning as needed. Divide evenly on top of toasted bread, then garnish with parsley and sprinkle with a pinch of flaky sea salt. Serve immediately.

This recipe was adapted from the Well Seasoned Studio

If you’d like to dive deeper into the magic or join the conversation, don’t forget to follow me on Instagram and Threads at @winedineandread. I’ll be sharing more haunting moments from the book and the recipe, so come join us.

See you next week for another literary and delicious adventure!

Image Credit

All images are produced by Wine, Dine, and Read unless otherwise stated. Other images not produced by WDR in this blog and on social media are found on Pinterest.