Fancy Side Dishes by Wolfgang

Aug. 15 -- Wolfgang Puck shared a few of his favorite side dishes on "Good Morning America." Try his recipes for Mushrooms with Garlic Butter, Corn With Jalapeno-Honey Butter and Roasted Tomatoes with Garlic, Pesto and Goat Cheese.

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Mushrooms with Garlic Butter Ingredients/Directions

• About 1 pound mixed wild or domestic mushrooms (white buttons, portabello, shiitake, chanterelle)
• 2 cloves garlic minced very, very fine
• 1/2 cup butter
• Juice from half a lemon
• 1 tablespoon chopped parsley
• Salt and pepper

1. Cut all the mushrooms to a uniform size (about 1/2 inch).

2. In a mixing bowl, combine garlic, butter, lemon and parsley. Set aside in a cool place.

3. Lay out a piece of aluminum foil about 2 feet long and place the mushrooms about 1/4 of the way across. Season with salt and pepper, and then distribute the butter mixture over them. Fold foil in half, over the mushrooms and roll up edges to seal.

4. Cook on hot grill for about 8 to 12 minutes, depending on heat, until foil puffs up.

Yield: Serves 4 to 6

Corn With Jalapeno-Honey Butter Ingredients/Directions

• 2 whole fresh jalapeños
• 1/2 cup honey
• 1 cup butter
• 4 ears corn (husk and silk removed)

1. Finely chop jalapeños, leaving in the seeds.

2. Put jalapeños and honey in small saucepan and heat slowly until honey starts to bubble.

3. Let honey cool down to room temperature, and add butter to pan. Puree with hand blender until well mixed.

4. Cook corn on the grill as usual. When about half way done, brush corn with jalapeño butter.

Yield: Serves 4

Roasted Tomatoes with Garlic, Pesto and Goat Cheese Ingredients

• 6 ripe tomatoes
• 4 cloves garlic, sliced thick
• Olive oil
• Salt and pepper
• Pinch of sugar
• Pesto
• 6 ounces goat cheese