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2021 Sauvignon Blanc with Grilled Mushroom Skewers

Original recipe by Chef Helen Goelet, one of Clos du Val’s third-generation owners.

Full of savory umami and sweet caramelization, these little bites bring out the delicate saline minerality lurking in our beautifully acidic yet tropical Sauvignon Blanc.  

Serves 6-8 as an appetizer.




8 metal skewers
1 ½  lbs crimini mushrooms
4 cloves garlic, minced
Fresh thyme 
2 tbsp good balsamic 
4 tbsp olive oil 
⅛ tsp chili flakes 
1 lemon, zest, and juice
6 shallots, peeled and quartered
Fresh cracked black pepper 
Shaved parmigiano reggiano 


  1. In a bowl, combine garlic, thyme, lemon zest, chili flakes, olive oil, balsamic salt, and pepper, and mix to combine. Toss the mushrooms into the bowl and mix into the marinade. Allow them to marinate for 20 minutes.  
    2. Fire up your grill to medium-high heat.
    3. Carefully skewer the marinated mushrooms onto your skewers alternating every 3-4 mushrooms with a quartered shallot. 
    4. Grill the mushrooms until they’re cooked through, roughly 4 minutes per side. Serve showered with freshly grated Parmigiano reggiano and a squeeze of fresh lemon juice.  
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