Champagne Grapes & King Oyster

A sides post written by on August 10, 2012


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Being small is a terribly challenging predicament in the kitchen, if not for the pleasure of miniature fruits.

This delightful dish has a lot of serendipity and a little bit of whimsy. During one of those fortuitous trips to Whole Foods I passed by a stack of champagne grapes whose petite clusters roused my childish desires. Unbeknownst to me, I could not resist the little darlings, but I needed a little vegetarian inspiration to provoke some culinary action. With very little Google work, I landed on this particular “salad” of sautéed grapes and scallops which I made into a vegetarian side with a king oyster mushroom substitution. I’ve always thought they shared a peculiar similarity in appearance and texture (not quite precise, but uncanny nonetheless). I also added soy sauce to maintain umami and used sherry vinegar in place of lemon juice. The texture is most gratifying when the little bubbles of sweetness explode into a simple and savory coating of soy and sherry.


Inspired by this recipe

1 c. sliced king oyster mushrooms (also called king trumpet mushrooms) – or 16 1/2″ slices.

3 TB butter

1 c. champagne grapes

1 TB minced shallots

2 TB olive oil

2 TB soy sauce

2 ts sherry vinegar

1/3 c. toasted sliced almonds


+ Sauté shallots and grapes in olive oil, sherry, and soy for two minutes. Add parsley and toasted almonds. Lower the temperature to keep warm while you cook mushrooms.

+ Melt butter in an iron skillet and sear each side of the mushrooms until brown. You might have to use a lid to partially steam the first side.

+ Serve mushrooms over warm cooked grapes.


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