|2 servings||calories per servings 470||protein serving 12 g||carbs per serving 63 g||total fat per serving 22 g|
Once a hub of the cotton industry, Sparta, Georgia, is now a quiet town packed with historic buildings. Sparta Mushrooms makes good use of one of them. Inside a former cotton warehouse sits a temperature- and humidity-controlled structure where mushrooms grow on tidy racks. This recipe uses a blend of Sparta’s fresh mushrooms as well as dried shiitake mushrooms to create layers of flavor in a savory stew.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||6 g|
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
In a saucepan over high heat, combine 2 1/4 cups water, thyme stems and 1/4 teaspoon PeachDish Salt.
In a small bowl, combine remaining 2 cups water with dried mushrooms, and let stand.
• 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.
• 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.
Stir in onion and garlic. Cook until onion begins to become translucent, 1-2 minutes.
• 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.
• 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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...