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