WILD MUSHROOM GRITS WITH POACHED EGGS AND SERRANO CHILE SAUCE AND BLUE CORN TORTILLA STRIPS
Steps:
- Blue Corn Tortilla Strips: Heat 2 inches of oil in a large high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Add the tortilla strips in batches and fry until just crisp, about 20 seconds. Remove with a slotted spoon to a plate lined with paper towels and season with salt. Set aside.
- Mushroom Grits: Heat 2 tablespoons of the oil in a large saute pan over high heat. Add the garlic and mushrooms and cook until golden brown. Season with salt and pepper, to taste.
- In a medium saucepan over medium heat, add the remaining oil and onion, cooking until soft. Add 4 cups of the stock and bring to a boil. Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened. Reduce the heat to medium-low and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes. Reduce heat to low and stir in the mascarpone, season with salt and pepper, to taste, and then stir in mushrooms. Remove from heat.
- Serrano Chile Sauce: Heat the oil in a medium saucepan over high heat. Add the onion and Serrano chiles and cook until soft. Add the garlic and cook for 1 minute. Add the cream, wine and vinegar and cook until reduced by a third. Transfer the mixture to a blender, add the spinach, honey, salt and pepper and blend until smooth.
- Poached Eggs: Bring water and vinegar to a simmer in high-sided saute pan. Break the eggs, 1 at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs. Cook about 3 minutes until whites have firmed up but yolk is still soft. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper, to taste. Serve immediately.
- To plate: Spoon some of the grits into a shallow bowl, top with a poached egg. Drizzle with some of the Serrano Chile Sauce, top with some tortilla strips, sprinkle with grated cotija and garnish with cilantro. Repeat with remaining ingredients.
BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN
Categories Cheese Mushroom Side Bake Dinner Parmesan Ham Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.
- Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.
PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH
Steps:
- Season the sea bass with salt and pepper.
- In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
- While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
- Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
- In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
- For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.
CREAMY GRITS WITH MUSHROOMS AND CHARD
In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.
Provided by Korsha Wilson
Categories dinner, grains and rice, vegetables, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
- Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
- When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
- In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
- Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
- Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
- Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
- In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
- To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.
More about "wild mushroom grits food"
GRITS WITH WILD MUSHROOMS AND SHERRY BROTH RECIPE - KATHRYN …
웹 2023년 1월 12일 Ingredients 2 cups milk 2 cups water 1 cup stone-ground grits (see Note) Salt 1 ounce dried porcini mushrooms (1 cup) 3 cups boiling water 1/4 cup plus 1 …
From foodandwine.com
저자 Kathryn Douglas소요 시간 1시간 30분
From foodandwine.com
저자 Kathryn Douglas소요 시간 1시간 30분
- Preheat the oven to 300°. In a large ovenproof saucepan, combine the milk with the 2 cups of water and bring to a boil. Whisk in the grits and 1 teaspoon of salt and bring back to a boil, whisking constantly. Cover the grits with a tight-fitting lid and bake for 1 hour, or until the liquid is nearly absorbed and the grits are just tender; stir at least once with a wooden spoon while baking.
- Meanwhile, in a heatproof bowl, combine the dried porcini with the 3 cups of boiling water and let soak until the porcini are softened, about 15 minutes. Drain the porcini and reserve 2 cups of the soaking liquid. Finely chop the porcini mushrooms.
- In a large saucepan, heat 3 tablespoons of the olive oil. Add the carrot, onion, celery and garlic and cook over moderate heat until the vegetables are softened, about 8 minutes. Add the white mushrooms and the chopped porcini mushrooms and cook until the mushrooms begin to brown, about 8 minutes. Add the fennel seeds, peppercorns, bay leaves, parsley, tarragon and 2 of the thyme sprigs. Stir in the wine and sherry and cook over moderate heat until reduced to 1/2 cup, about 10 minutes. Add the reserved 2 cups of porcini soaking liquid and boil until reduced to 3/4 cup, about 15 minutes.
- Strain the sherry broth into a small saucepan, pressing hard on the solids with a ladle or wooden spoon. Whisk in 3 tablespoons of the butter. Season the sherry broth with salt and pepper.
WILD MUSHROOM STEW WITH CREAMY GRITS, FRIED GRITS, AND …
웹 Ingredients Fried Grits Water - 4 cups Yellow grits - 1 cup Unsalted butter for frying Egg - 1, beaten Creamy Grits Heavy Cream - 6 cups Yellow grits - 1 …
From greatchefs.com
예상 독서 시간 2분
From greatchefs.com
예상 독서 시간 2분
CAJUN SHROOMS & GRITS + BLACK HISTORY MONTH POTLUCK
웹 2020년 1월 31일 Preheat oven to 400 degrees. In a large bowl, combine the sliced mushrooms, olive oil, garlic, kosher, cajun seasoning, salt, pepper, thyme sprigs. Place on parchment paper and roast in the oven for 25 to 30 …
From meikoandthedish.com
From meikoandthedish.com
HOW TO MAKE WILD MUSHROOM TOASTS FOR BRUNCH - FOOD & WINE
웹 2021년 9월 24일 On this week's installment of "Chefs at Home," chef Michael Reed makes three dishes—wild mushroom toasts, buttermilk biscuits and sausage gravy, and shrimp …
From foodandwine.com
From foodandwine.com
CREAMY GRITS AND MUSHROOMS • THE BOJON GOURMET
웹 2018년 11월 29일 Grits: 7 cups (1.65 liters) water 1 ½ cups (250 grams) corn grits or polenta ½ teaspoon fine sea salt 8-12 ounces (225 - 340 g) sharp yellow cheddar cheese, shredded (use as much as you like the taste of) 3 …
From bojongourmet.com
From bojongourmet.com
CHEESY GRITS WITH SEARED MUSHROOMS - EATINGWELL
웹 2023년 9월 18일 Ingredients 1 ¾ cups low-sodium chicken or vegetable broth 1 cup water ¼ cup whole milk ¾ cup white corn grits ⅓ cup shredded sharp Cheddar cheese ¼ teaspoon salt ¼ teaspoon ground pepper, plus more for …
From eatingwell.com
From eatingwell.com
SHRIMP AND GRITS WITH WILD MUSHROOMS - ANDREW ZIMMERN
웹 2023년 12월 21일 Ingredients Grits 1 quart water 1 cup stone ground white grits 3 tablespoons butter 1/4 cup aged shredded parmesan Shrimp 1 pound shrimp, large whole …
From andrewzimmern.com
From andrewzimmern.com
POLENTA-STYLE GRITS WITH WILD MUSHROOM RAGOUT - BRENDA GANTT
웹 2023년 9월 27일 Brenda Gantt here! I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at …
From cookingwithbrendagantt.net
From cookingwithbrendagantt.net
WILD MUSHROOM GRITS WITH POACHED EGGS AND SERRANO CHILE …
웹 2023년 9월 11일 Get Wild Mushroom Grits with Poached Eggs and Serrano Chile Sauce and Blue Corn Tortilla Strips Recipe from Food Network
From foodnetwork.cel02.sni.foodnetwork.com
From foodnetwork.cel02.sni.foodnetwork.com
GRITS: NOT JUST FOR BREAKFAST - TODAY
웹 2009년 3월 18일 Atlanta chef Kevin Rathbun shares three recipe ideas on making grits the main meal: Country ham grits, wild mushroom grits and Georgia shrimp and grits. …
From today.com
From today.com
'EXCESSIVE FORAGING' PROMPTS NOTTINGHAM PARK TO BAN PEOPLE …
웹 2일 전 Read more: Foragers warned not to collect endangered mushrooms after one person caught with 49kg haul "It's about connecting with nature, connecting with your local space …
From news.sky.com
From news.sky.com
CORN GRITS RECIPE WITH WILD MUSHROOMS & JAMMY …
웹 2021년 8월 25일 Ingredients 4 to 8 large eggs, depending on how hungry you are 2 fresh corn cobs 3 tablespoons unsalted butter, divided 1/2 small yellow onion, finely chopped 1/4 cup diced roasted hatch chiles 1 teaspoon coarse …
From food52.com
From food52.com
WILD MUSHROOM AND ASPARAGUS RAGOUT WITH GRITS : …
웹 2016년 4월 2일 PREPARATION To make the grits: Bring the water to boil in a saucepan. Season with salt and pepper. Whisk in the cornmeal and cook, whisking continuously, until the mixture returns to a boil and starts to …
From foodwise.org
From foodwise.org
CREAMY GRITS WITH COLLARD GREENS AND WILD MUSHROOMS
웹 2023년 11월 22일 Instructions In a saucepan over medium-high heat, bring the water to a boil. Add the grits slowly, stirring to prevent clumping. Reduce the heat to low. Cook, uncovered, stirring from time to time, until most of …
From ediblemarinandwinecountry.ediblecommunities.com
From ediblemarinandwinecountry.ediblecommunities.com
WILD MUSHROOM GRITS WITH LOW COUNTRY OYSTER STEW
웹 Whisk in the grits and return the mixture to a boil, stirring constantly. Reduce to a simmer. Cover and simmer for 15 to 25 minutes, stirring frequently, until the grits are tender. Fold in the heavy cream, Asiago, and wild …
From jamesbeard.org
From jamesbeard.org
PARMESAN & WILD MUSHROOM BAKED GRITS | CHARLESTON …
웹 INGREDIENTS: 1/2 lb. assorted wild mushrooms, such as cremini or shiitake, sliced 1 Tbs. olive or vegetable oil 2 cloves garlic, minced 2 tsp. fresh thyme leaves, chopped Salt and white pepper to taste 1 Tbs. unsalted …
From charlestonmag.com
From charlestonmag.com
SHROOMS AND GRITS | BRUNCH | EITAN BERNATH
웹 2022년 10월 28일 Cover and set aside. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms in a single layer and sear on both sides, working in …
From eitanbernath.com
From eitanbernath.com
LOW COUNTRY OYSTER STEW WITH WILD MUSHROOM GRITS
웹 Wild Mushroom Grits: In medium saucepan, bring water, garlic, butter and salt to boil. Whisk in grits, return to boil, stirring constantly, reduce to a simmer. Simmer 10 minutes, until grits are tender, stirring frequently. Fold …
From cdkitchen.com
From cdkitchen.com
WILD MUSHROOM GRITS WITH POACHED EGGS AND SERRANO CHILE …
웹 St. Patrick's Day Spinach Pancakes and Corned Beef Hash. Crispy Air Fryer Chicken Thighs. Pistachio Ladoo
From foodnetwork.cel28.sni.foodnetwork.com
From foodnetwork.cel28.sni.foodnetwork.com
EASY ONE-POT WILD MUSHROOM & MAPLE BACON GRITS - YOUTUBE
웹 Make a backcountry sweet & savory flavor bomb in your mouth with this delicious recipe of Wild Mushrooms, Maple, & Grits in less than 5 min! Save volume, ti...
From youtube.com
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love