Go Back
+ servings

Pan-Roasted Wild Mushrooms with Grapes

Wild mushrooms caramelized over high heat are paired mysteriously with fresh grapes. Boosted by a splash of sherry and vinegar and accented with green onion, it’s an unusually addictive umami dish that’s easy to make.
Prep Time5 minutes
Cook Time10 minutes
Course: Dinner, Side Dish
Cuisine: Spanish
Keyword: Grape, Mushroom
Servings: 4
Author: Thomas

Ingredients

  • 1.5 pounds assorted mushrooms e.g. maitake, oyster, king oyster, enoki, shimeji, chanterelle cut into bite-sized pieces as needed; see notes
  • 3 Tablespoons neutral high-heat oil
  • 4 green onions sliced thinly and white parts separated from green
  • 1 Tablespoon dry sherry
  • ½ Tablespoon white wine vinegar
  • Salt and pepper to taste
  • 1 cup fresh grapes sliced in half
  • optional ¼ cup vegan soft cheese (mozzarella or cream cheese)

Instructions

  • Heat oil in a large heavy skillet over medium-high heat until shimmering
  • Add the mushrooms. Season generously with salt. Don’t stir for the first 5 minutes.
  • When the mushrooms are nicely browned on the bottom, begin to flip them. Two minutes after beginning to flip and stir, add the white part of the green onion. Continue to cook until nicely browned on all sides but not quite completely cooked.
  • Add the sherry and vinegar and stir. Cook until most of the liquid has evaporated. Add the grapes and green part of the green onion. Stir briefly with the heat still on, then turn it off. Add the vegan cheese in several clumps. Allow to sit in the hot pan for a few moments so that the cheese softens a bit.
  • Taste a bite and season as needed with salt and pepper. Serve immediately.

Notes

Make sure the mushrooms are dried thoroughly before cooking, for the best sear.
One of the best ways to cut king oyster mushrooms (if using) is by slicing them and then scoring the cut sides. In this case, don’t make the slices any more than ½ inch (1.25 cm) thick so that they’ll be cooked through with the other mushrooms.