Crispy Roasted Mushrooms With Creamy Grits

Juicy mushrooms are the perfect partner to velvety grits.

Southern Living Crispy Roasted Mushrooms with Creamy Grits in a bowl to serve
Photo:

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless

Active Time:
35 mins
Total Time:
1 hr 10 mins
Servings:
4

Creamy grits, which are made with mushroom stock and half-and-half, are made even richer with butter. The crispy roasted maitakes compliment the creaminess of the grits perfectly by adding a much needed crunch, while still retaining their delicate texture. Rosemary adds an aromatic touch, giving the final dish a woody flavor.

This recipe works exceptionally well as a breakfast or brunch option when paired with a fried egg—top the grits with an over-medium egg (or two), then cover with the crispy fried mushrooms.

Ingredients

Crispy Roasted Mushrooms:

  • 2 lb. maitake mushrooms, torn into 2- to 3-inch pieces

  • 1 garlic head, halved crosswise

  • 3/4 cup olive oil

  • 2 Tbsp. chopped fresh rosemary

  • 2 1/2 tsp. kosher salt

  • 1/2 tsp. black pepper

Creamy Grits:

  • 2 cups half-and-half

  • 2 1/2 cups Mushroom Stock

  • 1 cup uncooked yellow stone-ground grits

  • 1/2 cup (4 oz.) unsalted butter, cut into 1-inch pieces

  • 2 1/2 tsp. kosher salt

  • 1/2 tsp. black pepper

Additional Ingredient:

  • Chopped fresh rosemary

Directions

  1. Prepare the Crispy Roasted Mushrooms:

    Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Gently toss mushrooms, garlic, olive oil, rosemary, salt, and pepper in a large bowl until well combined. Arrange mushroom mixture in an even layer on prepared baking sheet. Place halved garlic cut sides down.

  2. Roast mushrooms in preheated oven until tender and beginning to brown, about 30 minutes. Remove baking sheet from oven, gently toss mushrooms, and bake until crispy and golden brown, 35 to 40 minutes. Transfer mushrooms to a medium bowl, reserving garlic and oil on baking sheet. Squeeze cloves from each garlic half into bowl with mushrooms; discard skins. Transfer remaining mushroom oil mixture on baking sheet to a small bowl.

  3. While mushrooms roast, prepare the Creamy Grits:

    Bring half-and-half and 2 cups of the stock to a gentle boil in a medium saucepan over medium-high. Immediately reduce heat to low; whisk in the grits; and cook, whisking frequently, until grits are tender, 20 to 25 minutes. Whisk in butter, salt, and pepper. Whisk in remaining 1/2 cup stock, if needed, to reach desired consistency. Remove saucepan from heat; cover to keep warm.

  4. Divide Creamy Grits among 4 shallow bowls; top with Crispy Roasted Mushrooms. Garnish with a drizzle of reserved mush- room oil and chopped fresh rosemary. Serve immediately.

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