Roasted Mushrooms With Goat Cheese and Organic Grits
Published September 26, 2010
Jane Restaurant
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
For the mushrooms:
1 cup shiitakes, cleaned and hard stems discarded
1 cup oyster mushrooms, cleaned and hard stems discarded
1 cup cremini mushrooms, cleaned and hard stems discarded
¼ cup extra virgin olive oil
1 sprig thyme
4 cloves garlic
Salt and freshly ground black pepper
For the grits:
2 cups milk
1 jalapeño, split and seeded
1 clove garlic
1 bay leaf
1 sprig rosemary
1 teaspoon kosher salt
1 cup organic grits
2 tablespoons butter
2 ounces fresh goat cheese
Nutritional analysis per serving (6 servings)
28 grams carbs; 23 milligrams cholesterol; 304 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 2 grams fiber; 412 milligrams sodium; 8 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the mushrooms: Preheat oven to 400 degrees. In a mixing bowl, combine the shiitakes, oyster mushrooms, creminis, olive oil, thyme and garlic. Season with salt and pepper to taste. Transfer to a sheet pan, and roast for 15 minutes. Remove from heat, discard thyme and garlic, and cover to keep warm. While the mushrooms are roasting, prepare the grits.
- Step 2
For the grits: In a saucepan over medium heat, combine milk, 2 cups water, jalapeño, garlic, bay leaf, rosemary and salt. Bring to a simmer then remove from heat. Pour through a fine-meshed strainer into a heatproof bowl, and discard the solids.
- Step 3
Return the liquid to the saucepan, and place over high heat to bring to a boil. Add the grits, lower the heat to medium, and stir constantly until fully cooked and smooth, about 15 to 20 minutes. Add butter and mix well.
- Step 4
Add the goat cheese immediately before serving and mix well. Divide the grits among six plates, and spoon the roasted mushrooms over the grits.
Private Notes
Comments
The grits were very good. I’ll make them again. The mushrooms underwhelmed.
Too subtly flavored for my taste. I followed the recipe and discarded the garlic from the mushrooms and all the solids from the liquid for the grits, and the result was bland. On the other hand, I like the technique of roasting mushrooms and will try it again--but will quarter 1-2 garlic cloves lengthwise, maybe add chunks of jalapeño and onion, and definitely serve them with the mushrooms.