Greetings!
Even though I've lived in wine country for more than 20 years, I always thought that edible grape leaves only came from jars! But last year I started experimenting with leaves from the grapevine on my deck, and discovered lots of delicious ways to use the fresh, local, and unsprayed foliage.
This is the season for using fresh grape leaves, as the young and tender leaves are just emerging on the vines. Palm sized is just right.
Read Michele Anna Jordan's recent story on grape leaves in the Press Democrat here.
In addition to using fresh leaves for traditional and vegetarian dolma, one can wrap a fish fillet in leaves, or my favorite, portabella mushroom. Baked Portabella Mushroom in Fresh Grape Leaves 1 mushroom per person 6-8 grape leaves per mushroom, plus some to line baking sheet 1 tablespoon each chopped shallot and garlic 1/4 cup chopped fresh herbs (parsley, tarragon, or other) 1 tablespoon chopped capers 1/4-1/2 cup olive oil Juice of 1 lemon, and 1 lemon in wedges for serving Sea salt and pepper (ingredients based on 6 mushrooms, adjust accordingly) Rinse grape leaves and blanch briefly in salted water, until color changes from bright green to olive. Drain and rinse in cold water and leave until cool. Clean mushrooms and cut stem flush with outside rim of mushroom. Line a baking sheet just large enough to hold mushrooms with grape leaves and brush lightly with olive oil. On a cutting board, lay three or four, or more if needed, grape leaves in an overlapping pattern, to form a circle large enough to contain a mushroom with several inches left over. Place mushroom in the center. Brush with olive olive, and sprinkle with shallot, garlic, herbs, capers and salt and pepper. Bring the leaves up and over the mushroom, sealing with an addition leaf or two on top. Place on the baking sheet. Mushrooms can be very close together. Brush with olive oil and drizzle with lemon juice. Bake at 350 degrees for 20-30 minutes or until mushroom is soft when pierced. Serve warm, (include the leaves from the baking pan) and a wedge of lemon. · · · Thanks to all of you who enjoy the service, and for spreading the word to others--I appreciate it!
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