This dish combines rich, creamy grits with perfectly roasted maitake mushrooms, offering a wonderful contrast of textures and flavors. The mushrooms are crispy on the outside yet delicate on the inside, while the grits are velvety and comforting. With a hint of rosemary and garlic, it’s a perfect dish for breakfast or brunch.

Crispy Roasted Mushrooms with Creamy Grits

Why You’ll Love This Recipe

I absolutely love this recipe for its balance of textures and flavors. The creamy grits, made with mushroom stock and half-and-half, provide a luscious base. The crispy roasted maitake mushrooms bring the perfect crunch and savory depth to the dish, while the rosemary adds a subtle, aromatic touch that makes every bite feel special. Whether I’m enjoying this dish for breakfast, brunch, or dinner, it’s always satisfying and comforting. And, if you’re feeling extra indulgent, adding a fried egg on top makes it even better!

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

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crispy Roasted Mushrooms:

Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss the maitake mushrooms, garlic, olive oil, rosemary, salt, and pepper until well combined.
Spread the mushroom mixture in an even layer on the prepared baking sheet, placing the garlic halves cut side down.
Roast the mushrooms in the oven for about 30 minutes, until tender and starting to brown. Remove from the oven, toss gently, and continue roasting for another 35-40 minutes, until crispy and golden brown.
Transfer the mushrooms to a medium bowl, squeeze the garlic cloves into the bowl, discarding the skins. Set aside the garlic oil mixture on the baking sheet.

Prepare the Creamy Grits:

In a medium saucepan, bring the half-and-half and 2 cups of mushroom stock to a gentle boil over medium-high heat. Reduce heat to low.
Whisk in the grits and cook, whisking frequently, for 20-25 minutes, until the grits are tender.
Stir in the butter, salt, and pepper. If needed, add the remaining 1/2 cup of stock to reach the desired consistency. Remove from heat and cover to keep warm.

Assemble the Dish:

Divide the creamy grits among 4 shallow bowls.
Top with the crispy roasted mushrooms and drizzle with the reserved mushroom oil from the baking sheet.
Garnish with fresh chopped rosemary and serve immediately.

Servings and Timing

This recipe serves 4 people. The active cooking time is about 35 minutes, while the total time, including roasting, is approximately 1 hour and 10 minutes.

Variations

Mushroom Type: If maitake mushrooms are not available, I like to substitute with other hearty mushrooms like shiitake or cremini.
Spice it Up: For a little heat, try adding some red pepper flakes to the mushrooms before roasting.
Vegan Version: Swap the butter for a plant-based alternative, and use vegetable stock instead of mushroom stock to make this recipe vegan-friendly.

Storage/Reheating

Storage: Leftover creamy grits and roasted mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, warm the grits gently in a saucepan over low heat, adding a bit of extra stock or milk if they’ve thickened too much. For the mushrooms, I like to re-crisp them in a hot oven for a few minutes before serving.

FAQs

Can I make this recipe in advance?

Yes, I sometimes prepare the roasted mushrooms and store them separately, then reheat them when ready to serve. The grits are best made fresh but can be reheated with a little extra liquid.

Can I use other types of mushrooms for this recipe?

Absolutely! While maitake mushrooms add a wonderful texture and flavor, you can substitute them with shiitake, cremini, or any other hearty mushrooms you like.

How do I know when the mushrooms are crispy enough?

I check the mushrooms after about 35 minutes of roasting. They should be golden brown and slightly crisp on the edges. If they’re not crispy enough, I leave them in the oven a little longer, checking every 5 minutes.

Can I make this dish without mushrooms?

I’ve tried this with other vegetables, like roasted Brussels sprouts or cauliflower, and it works great! Just make sure to adjust the cooking times based on the vegetable you’re using.

Can I add protein to this dish?

Yes, this dish pairs wonderfully with a fried egg on top for added protein. For a heartier option, you could also serve it alongside grilled chicken or a plant-based protein if preferred.

Conclusion

Crispy Roasted Mushrooms with Creamy Grits is a comforting, flavorful dish that I love to serve for any meal of the day. The crispy mushrooms combined with the creamy grits create a perfect harmony of textures and tastes. It’s a dish that feels both indulgent and cozy, with plenty of room for customization depending on what ingredients I have on hand. Whether you’re enjoying it on its own or adding an egg on top, I’m sure you’ll find it just as irresistible as I do!