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

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