Mushrooms Over Blue Cheese Grits
This incredible recipe began with a simple trip to my local Farmer’s Market and passing by a table spread with the most beautiful array of exotic mushrooms. Who knew Oak Ridge had such a culinary treasure? No wonder it is called the “Secret City.”
Extraterrestrial Fungi answered my questions and I was happy to listen and learn from his knowledge of fungi and the textures and flavors of certain varieties I had never heard of. I have loved mushrooms as far back as I can remember, and this display made my day! I had to purchase something and see what my brain could create. I do love a challenge.
I purchased the “Chestnut” mushrooms. They. Were. Gorgeous. I didn’t add a whole lot of extra ingredients so the mushrooms could really shine! The stems, also, are tender enough to chop and add along with the caps.
The grits… pretty self-explanatory, but Oh, so delicious! I just ask, actually I beg you, please, do not buy instant grits. Just not for this recipe. You don’t want to skimp here. Save the instant for that quick breakfast or snack. “No self-respectin’ southerner uses instant grits. I take pride in my grits.” (My Cousin Vinny)
I use a mild blue, such as Stonehaus Blue by Murray’s, but you can use a stronger cheese if you can handle it. Gorgonzola would be good, too! Blues too strong? Try extra-sharp white cheddar!
How to clean mushrooms: Use a soft brush for mushrooms or a damp paper towel(s) to gently wipe them clean. I highly suggest not submerging them in water. They are already made mostly of water, so adding more water for them to absorb will make them more difficult to brown.
Do you love grits, too? Check out my Shrimp and Grits recipe!
Enjoy!
Mushrooms Over Blue Cheese Grits
Ingredients
Blue Cheese Grits:
- 3 cups chicken stock, low-sodium
- 1 1/2 cups whole milk
- 2 garlic cloves, grated on a zester or finely minced
- 1/4 teaspoon freshly-cracked black pepper
- 1 1/2 cups stone-ground grits, I prefer Southern City Flavors
- 3 - 4 ounces blue cheese
- kosher salt, to taste
Mushrooms:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 2 pounds fresh mushrooms, sliced 1/4" thick
- kosher salt, to taste
- freshly-cracked black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups beef stock, low sodium, or chicken or vegetables stock
- 2 sprigs fresh thyme
Instructions
- Make the Blue Cheese Grits: In a medium saucepan with a lid, bring the stock, milk, garlic, and pepper up to a boil.
- Slowly whisk in the grits. Turn the heat down to low, just barely a simmer, and place the lid on the pot. Cook the grits for 15 to 20 minutes, or until the liquid has been absorbed.
- Turn the heat off and add the cheese. Stir until the cheese is melted. Taste for seasoning and add salt if needed. If your stock and cheese have ample salt, you may not need to add any additional salt.
- Keep warm.
- Make the Mushrooms: In a shallow skillet, heat 1/2 tablespoon of the oil and 1/2 tablespoon of the butter. Heat over medium-high heat until the butter is melted.
- Add half of the mushrooms, a pinch of salt and pepper and cook, stirring occasionally, until the mushrooms are soft and browned. Remove them to a plate.
- Repeat with the other 1/2 tablespoon of oil and 1/2 tablespoon of butter. Cook the remaining mushrooms, then add them to the first batch of cooked mushrooms.
- Lower the heat to medium, and add 1 tablespoon of butter to the pan. Once melted, add 1 tablespoon of flour. Whisk until no lumps of flour remain, and the butter is bubbling.
- Slowly add the beef stock, whisking to combine well. Add the thyme and stir again.
- Let the mixture come up to a boil, raising the heat slowly if necessary.
- Once the mixture is boiling, it will thicken slightly. Add the mushrooms back to the pan to heat through. Taste for seasoning and adjust as needed. Remove the thyme stems and discard.
- Serve the mushrooms over the Blue Cheese Grits. Enjoy!!
0 Comments