Mushroom Ragout Over House Made Grits Recipe

Bring liquids to a simmer

In a medium saucepan, combine 3 cups water and 1 cup whole milk with 1 teaspoon salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Add grits

Slowly whisk in 1 cup stone-ground grits, reduce heat to low so the mixture barely simmers, and cover partially with a lid to allow steam to escape. Stir every 5 minutes to prevent lumps and sticking.

Cook slowly

Cook the grits gently for 20–25 minutes until they are thick and the grains are tender. If the mixture becomes too thick, add up to 1/2 cup additional hot water or milk to reach the desired creamy consistency.

Finish with butter and cheese

Remove from heat and stir in 2 tablespoons unsalted butter and 1/2 cup grated sharp cheddar (if using). Season with 1/2 teaspoon black pepper and adjust salt to taste. Keep warm, covered, while making the ragout.

Prepare mushrooms

Tear or roughly chop mushrooms so pieces are bite-sized and fairly uniform. Pat any very wet mushrooms dry with paper towels to promote browning.

Sauté aromatics

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat until foaming. Add 1 cup finely diced yellow onion and cook 4–5 minutes until translucent and beginning to brown at the edges. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Brown mushrooms

Add the chopped mushrooms (1 lb) in a single layer as much as possible. Cook without stirring for 2–3 minutes to allow browning, then stir and continue to cook 5–7 minutes until mushrooms have given off moisture and then begin to brown. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper while cooking.

Deglaze

Pour in 1 cup dry white wine (or substitute 1 cup vegetable stock). Scrape up browned bits from the pan with a wooden spoon. Allow the wine to reduce by about half, 3–4 minutes, concentrating flavor.

Simmer with stock and seasoning

Add 1 cup low-sodium vegetable or chicken stock, 1 tablespoon soy sauce, 1 teaspoon thyme leaves, and 1 teaspoon minced rosemary. Reduce heat to medium-low and simmer gently for 6–8 minutes so the liquid reduces slightly and the flavors meld.

Finish ragout

Stir in 1 tablespoon heavy cream and 1 tablespoon unsalted butter off the heat to enrich the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tablespoons chopped fresh parsley and the zest of half a lemon, if using, for brightness.

Spoon a generous portion of warm grits into shallow bowls or plates. Ladle the mushroom ragout over the grits, dividing evenly among servings.

Finish each portion with a small pat of butter or a drizzle of extra-virgin olive oil, a sprinkle of additional parsley or microgreens, and a crack of black pepper.

Serve immediately while hot.