Best 2 Creamy Morel Mushroom Grits Recipes

Indulge in the symphony of flavors that Creamy Morel Mushroom Grits offers. This delectable dish combines the rustic charm of stone-ground grits with the earthy elegance of morel mushrooms, creating a harmonious blend of textures and tastes. The creamy sauce, infused with a hint of aromatic herbs and a touch of tangy cheese, envelops the tender grits, while the sautéed morel mushrooms add a burst of umami and a delightful chewy texture. Accompany this main course with a side of crisp bacon or a poached egg for an extra layer of richness, or serve it as a hearty vegetarian breakfast. Whether you're a seasoned chef or a home cook looking to impress, this recipe is sure to tantalize your taste buds and leave you craving for more.

**Additional Recipes Included in the Article:**

1. **Cheesy Grits Casserole:** A comforting and cheesy casserole that combines creamy grits, melted cheese, and a variety of savory ingredients like bacon, sausage, or vegetables. Perfect for a brunch or dinner gathering.

2. **Creamy Mushroom and Spinach Grits:** A delightful twist on classic grits, featuring a medley of sautéed mushrooms, spinach, and a creamy sauce. Enjoy it as a main course or a delectable side dish.

3. **Slow-Cooker Grits with Sausage and Apples:** A hearty and flavorful dish that combines the convenience of a slow cooker with the goodness of grits, sausage, and apples. Ideal for busy weeknights or lazy weekends.

4. **Fried Green Tomato and Shrimp Grits:** A unique Southern-inspired dish that pairs crispy fried green tomatoes with tender shrimp and creamy grits. Serve it as a main course or an appetizer that is sure to impress.

5. **Sweet Potato and Black Bean Grits:** A vibrant and flavorful vegetarian dish that combines the sweetness of roasted sweet potatoes with the heartiness of black beans and creamy grits. Perfect for a healthy and satisfying meal.

Let's cook with our recipes!

CREAMY MOREL MUSHROOM GRITS

Creamy Morel Mushroom Grits image

This is my favorite way to eat grits! Simple and delicious grits flavored with sauteed mushrooms and Parmesan cheese.

Provided by Sarah Dipity

Categories Grits

Time 9h25m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup stone-ground white corn grits
3 cups vegetarian chicken-flavored broth
4 dried morel mushrooms, or more to taste
3 cups whole milk
½ cup shredded Parmesan cheese

Steps:

Place grits in a bowl with water to cover. Set aside to soak, 8 hours to overnight. Skim any debris that floats to top, rinse well, and drain.
Bring broth to a boil in a saucepan; remove from heat. Add mushrooms and soak until soft, about 30 minutes. Strain mushrooms, reserving broth. Chop mushrooms.
Bring reserved broth and milk to a boil in saucepan over high heat. Stir grits in gradually, add mushrooms, and decrease heat to low. Cover and cook, stirring occasionally, until grits are soft and creamy, 40 to 50 minutes. Stir in Parmesan cheese until melted.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 41.9 g, Cholesterol 27.1 mg, Fat 9.3 g, Fiber 0.6 g, Protein 14.3 g, SaturatedFat 5.2 g, Sodium 564 mg, Sugar 8.6 g

CREAMY GRITS WITH MUSHROOMS AND CHARD

Creamy Grits With Mushrooms and Chard image

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

Ingredients

1 cup grits, preferably organic (see Tip)
1/4 cup unsweetened oat-milk cream (or coconut, nut or soy cream)
1 tablespoon olive oil
1 tablespoon kosher salt (Diamond Crystal)
1/4 unpeeled yellow onion
1 jalapeño
3 unpeeled garlic cloves
1 teaspoon lemon juice
1 tablespoon olive oil, plus more as needed
1/3 cup chopped cilantro
8 ounces maitake or cremini mushrooms
1 bunch rainbow chard
3 tablespoons neutral oil, such as grapeseed, avocado or canola
Salt and pepper
1 jalapeño
1 cup distilled white vinegar
1 garlic clove
1/4 yellow onion
2 tablespoons granulated sugar or maple syrup

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.

Tips:

Use fresh, flavorful morel mushrooms for the best results.
If you can't find morel mushrooms, you can substitute other types of mushrooms, such as shiitake or oyster mushrooms.
Be sure to clean the mushrooms thoroughly before cooking.
Don't overcook the mushrooms, or they will become tough.
Use a good quality chicken broth for the best flavor.
If you don't have chicken broth, you can use vegetable broth or water.
Season the grits to taste with salt and pepper.
If you like, you can add other ingredients to the grits, such as cheese, bacon, or sausage.
Serve the grits immediately, while they are hot and creamy.

Conclusion:

Creamy morel mushroom grits are a delicious and comforting dish that is perfect for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste. So next time you're looking for a hearty and flavorful meal, give creamy morel mushroom grits a try!