Description
Crispy Roasted Mushrooms with Creamy Grits combines golden, savory maitake mushrooms with velvety grits for a cozy, flavor-packed meal. A hint of garlic and rosemary makes this dish perfect for breakfast, brunch, or dinner.
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
Chopped fresh rosemary (for garnish)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment.
- In a bowl, toss mushrooms, garlic, olive oil, rosemary, salt, and pepper. Spread on baking sheet with garlic cut side down.
- Roast 30 minutes, toss gently, and roast 35–40 more minutes until crispy.
- Transfer mushrooms to a bowl. Squeeze roasted garlic into mushrooms; reserve oil on baking sheet.
- In a saucepan, bring half-and-half and 2 cups mushroom stock to a boil. Reduce heat and whisk in grits. Cook 20–25 minutes, whisking often.
- Stir in butter, salt, and pepper. Add remaining stock if needed for consistency. Cover and keep warm.
- Divide grits into bowls. Top with mushrooms, drizzle reserved oil, and garnish with rosemary. Serve immediately.
Notes
- Use shiitake or cremini if maitake isn’t available.
- Add red pepper flakes for heat.
- For vegan version, use plant-based butter and vegetable stock.
- Top with a fried egg or grilled protein for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 1150mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg
