Shrooms and Grits is a vegetarian take on the southern classic Shrimp and Grits. Creamy, cheesy stone-ground grits loaded with wild mushrooms and drizzled with spicy cajun oil.
Heat a nonstick skillet over medium-high heat for 3-5 minutes to get hot. Adding onion, celery, and bell pepper until all moisture is cooked out approximately 5 minutes.
Stir in all spices and reduce heat to medium-low for 3 minutes
Stir in oil and let simmer until it reaches 200-degree temp and then remove from the heat and set aside.
PREPARE MUSHROOMS:
Preheat oven to 400 degrees
In a large bowl, combine the sliced mushrooms, olive oil, garlic, kosher, cajun seasoning, salt, pepper, thyme sprigs.
Transfer to a parchment-lined baking sheet.
Roast in the oven for 25 to 30 minutes, stirring halfway through.
When the mushrooms are golden and cooked, remove the thyme sprigs.
PREPARE GRITS:
Bring water, cream, salt and butter to a boil. Whisk in grits for approx 5 minutes, reduce heat to low and cover for 10-15 minutes.
After grits reach your desired consistency add additional salt and pepper to taste.