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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Grits


  • Roasted Red Peppers

    Roasted Red Peppers

  • Red Pepper Flakes

    Red Pepper Flakes

  • Butter


  • Oyster Mushrooms

    Oyster Mushrooms

  • Spring Onion

    Spring Onion

  • Celery Root

    Celery Root

  • White Wine

    White Wine

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Thyme


  • Parsley



Prepare your mise en place: Dice red peppers. Cut mushrooms in half lengthwise. Peel and mince garlic. Remove roots, then chop green onions. Pick and chop parsley. Thinly slice celery.
In a small saucepan over medium-high heat, combine 2 1/4 cups water, 1/2 teaspoon PeachDish salt (1/2 packet) and 1/4 teaspoon black pepper. When liquid comes to a simmer, whisk in the grits, stirring continuously as the liquid returns to a simmer. Lower heat to medium-low and cook 15-20 minutes, or until grits are creamy and tender. Using a whisk or flat-edged wooden spoon, stir along the bottom of the pan every 5 minutes or so to prevent scorching the grits.
Turn off the heat, cover the pot and let grits rest on the stove 10-15 minutes more. Add roasted red pepper, pepper flakes and 1 pat butter; whisk to combine. Season grits to taste with PeachDish salt, and cover to keep warm.
While grits are cooking, place a medium sauté pan (with a lid) over medium-high heat; add olive oil. When oil is shimmering, add mushrooms. Cook 2 minutes without stirring, flip them over and cook 2 minutes more. Add green onions, celery and garlic; cook while stirring 2-3 minutes, or until vegetables begin to turn translucent. Add remaining 1 cup water, remaining 1 pat butter, cooking wine, Bragg Liquid Aminos, and thyme sprig to the pan. Reduce heat to medium-low, and cover with the lid.
Cook mushroom mixture 10-12 minutes, checking intermittently to make sure it is simmering lightly. The mushrooms are done when they are very tender and the sauce has thickened. If sauce is almost gone add a little water; if it is too thin cook a little longer. Remove the thyme sprig from the pan, and add the chopped parsley. Season the mushroom mixture with PeachDish salt.
Divide the grits between 2 bowls, and top with the mushrooms and sauce. Serve with a knife so you can cut the mushrooms in slices across the grain as you eat them. Enjoy!