Mushroom, Grape and Crispy Shallot Sauté

mushroom saute
Menu Part: 
Side Dish
3 to 4 servings

Recipe and photo courtesy of California Table Grape Commission

Incorporating fruit into a side not only adds extra vitamins, it gives the dish a refreshing burst of acid. Here, chef Coffey combines red and green grapes with two types of wild mushrooms, shallots and creamy goat cheese for a side that’s as comfortable with eggs at brunch as it is with roast chicken at dinner. 


1 oz. olive oil
1 1/2 oz. fresh chanterelles
3/4 oz. morels
1 garlic clove, sliced
1 shallot, sliced
1 sprig fresh thyme
2 oz. red seedless grapes, halved
2 oz. green seedless grapes, halved
Ver jus or dry white wine, to taste
Salt and pepper, to taste
1 oz. soft goat cheese, in pieces


  1. In sauté pan over medium-high heat, heat oil. When oil is shimmering, add chanterelles and morels; sear until golden brown, stirring often.
  2. Add garlic and shallot; sauté until browned. Add grapes; toss lightly to combine. Deglaze the pan with ver jus or wine.
  3. For service, transfer sauté to bowl; add goat cheese and toss lightly.
Source: Recipe and photo courtesy of California Table Grape Commission

More From FoodService Director

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code