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About the Dish

  • Thyme

    Thyme

  • PeachDish Salt

    PeachDish Salt

  • Dried Shiitake Mushroom

    Dried Shiitake Mushroom

  • Stone-Ground Grits

    Stone-Ground Grits

  • Mixed Mushrooms

    Mixed Mushrooms

  • Onion

    Onion

  • Garlic

    Garlic

  • Tomato Paste

    Tomato Paste

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Sage

    Sage

  • Butter

    Butter

METHOD

1
MISE EN PLACE • Pick and chop thyme leaves; reserve stems. • Discard dried shiitake mushroom stems. Finely chop caps. • Discard fresh mushroom stems. Roughly chop caps. • Peel and dice onion. • Peel and mince garlic. • Pick and thinly slice sage leaves
2
In a saucepan over high heat, combine 2 1/4 cups water, thyme stems and 1/4 teaspoon PeachDish Salt.
3
In a small bowl, combine remaining 2 cups water with dried mushrooms, and let stand.
4
• When water in saucepan is almost to a boil, carefully remove thyme stems. Add grits in a steady stream while stirring. Reduce heat to low. • Cook, stirring occasionally, 15-20 minutes. • Remove from heat, and let stand, covered, until ready to serve.
5
• While grits are cooking, place a large skillet over medium-high heat. Add 2 tablespoons olive oil. When oil is hot, add fresh mushrooms in an even layer. Cook without stirring to brown first side, 3-4 minutes. • Turn, season with 1/4 teaspoon PeachDish Salt, and cook 1-2 minutes more.
6
Stir in onion and garlic. Cook until onion begins to become translucent, 1-2 minutes.
7
• Stir in tomato paste, Bragg Liquid Aminos, sage, thyme leaves and soaked dried mushrooms with their liquid. • When liquid simmers, reduce heat to low, and simmer 3-4 minutes more. Taste and adjust seasoning as desired.
8
• If grits are is too stiff, stir in a little hot water. Stir in butter. Taste and adjust seasoning as desired with PeachDish Salt. • Divide grits between 2 bowls, and top with ragout. Enjoy!