Mushrooms on the Grape Vine

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About the Recipe: What a hidden treasure!  Grape leaves add a flavorful note to plain mushrooms and their exposed edges turn crispy.  Drizzle with roasted garlic oil and garnish with some grilled juicy red grapes.  What a fun dish to serve!

Recipe Inspired by: Mushrooms with Grape Leaves. Originally by Edmond Richardin’s L’Art du Bien Manger (1913) Elizabeth David’s Italian Food; and Leda Meredith The Forager’s Feast

*This recipe can also be made using wild mushrooms such as oyster or chicken of the woods mushrooms. The original recipe uses fresh grape leaves. If they are tender, serve with the mushrooms.

Cook’s Note:  I used preserved jarred grape leaves.  The edges of the leaves turned crispy when baked, almost like baked kale chips.  They created an appealing crunch with the soft mushrooms.   

To serve: Remove the grape leaves and mushrooms to serving plate; drizzle with garlic oil as desired. Serve hot or room temperature.

Serve as side dish or with fresh seedless grapes.

Serve: 4

pdf for Copy of Recipe – Mushrooms on the Grape Vine

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