|2 servings||calories per servings 349||protein serving 7 g||carbs per serving 44 g||total fat per serving 17 g|
King oyster mushrooms are among the meatiest cultivated mushrooms you can find. They are a great “center of the plate” mushroom, and they hold up well to braising. Tangy and creamy red pepper grits are a wonderful contrast to the earthy mushrooms.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||5 g|
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...