Mushrooms, Gruyère, and Prosciutto

The whites in the introduction would do, but a wine of a bit more weight and substance to stand up to the richness of the meat and the cheese would be ideal. Chardonnays of some substance with an emphasis on an earthy flavor rather than oak would be nice, as would vigorous Italians like Vernaccia, Verdicchio, and some southern varieties. You might try an Australian Sémillon as well.