A Southern Classic, Reimagined for Everyone!
Growing up, I always felt a little left out during Southern-style cookouts. The rich, smoky flavors were so enticing, but the classic dishes were always meat-centric. That’s why I’m so excited to share my contemporary, vegetarian take on a traditional BBQ favorite: Smoky Mushrooms and Cheesy Grits! We’re swapping the shrimp for meaty, savory king oyster mushrooms, which soak up a smoky dry rub beautifully. They’re served over the creamiest, dreamiest white cheddar grits you’ve ever had. This dish delivers all the comfort and soul of the original, and it’s a recipe I’m incredibly proud of. For the perfect pairing, I recommend a crisp, fruity, light chardonnay.
Ingredients
• SERVES 2 TO 4
• FOR THE SMOKY MUSHROOMS
• 1 pound / 450g king oyster mushrooms, wiped clean
• 2 tablespoons / 30g smoky BBQ dry rub
• 6 tablespoons / 90ml extra-virgin olive oil, divided
• ¼ cup / 40g chopped garlic, divided
• ¼ cup / 40g chopped shallots, divided
• ¼ cup / 60ml dry white wine
• ½ cup / 75g diced tomato
• 2 tablespoons / 28g butter
• Salt and freshly ground black pepper to taste
• FOR THE CHEESY GRITS
• 1 cup / 240ml vegetable stock
• 1 cup / 170g cooked hominy grits (or 1/4 cup uncooked grits prepared according to package directions)
• ¾ to 1 cup / 180 to 240ml heavy cream
• 6 tablespoons / 30g grated white cheddar cheese
• 2 tablespoons / 28g butter
• 2 tablespoons / 8g chopped fresh parsley
• Salt and freshly ground black pepper to taste
• FOR GARNISH
• ½ cup / 50g sliced scallions, white and tender green parts
Instructions
1. Prepare the mushrooms by shredding them lengthwise with a fork to create a pulled texture, or slice them into ½-inch thick rounds. In a bowl, combine the mushrooms with the BBQ dry rub and 3 tablespoons of the oil. Toss to coat evenly and set aside to marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
2. To start the grits, heat a saucepan over medium heat. Add the remaining 3 tablespoons oil, half (2 tablespoons) of the garlic, and half (2 tablespoons) of the shallots. Cook, stirring frequently, until translucent, about 3 to 5 minutes. Add the vegetable stock and bring to a boil. Add the cooked grits and cook, stirring constantly, until the stock has been absorbed and the mixture is thick, about 10 minutes. Set aside.
3. Heat a large sauté pan over high heat. Add the marinated mushrooms in a single layer (work in batches if needed) and sauté until golden brown and slightly crispy, about 4 to 5 minutes per side. Add the remaining 2 tablespoons garlic and 2 tablespoons shallots, and cook until fragrant, about 1 minute. Deglaze the pan with the white wine, scraping up any browned bits. Then add the tomato, swirl in 2 tablespoons of the butter, and season with salt and pepper. Set aside.
4. Return the grits to medium heat. Add the cream in ¼-cup increments, stirring constantly, until the texture is smooth and creamy. Stir in the white cheddar cheese, the remaining 2 tablespoons butter, and the fresh parsley; heat through until the cheese is melted. Season to taste with salt and pepper.
5. To serve, spoon the cheesy grits into 2 to 4 serving bowls and top with the smoky mushrooms. Garnish generously with the sliced scallions.
Nutritional Information
• (Estimated)
• Per serving (based on 4 servings)
• Calories: 580 kcal
• Protein: 12g
• Fat: 45g
• Carbohydrates: 35g
• Fiber: 5g
Pro Tips
• for Perfect Results
• For the best ‘meaty’ texture, use a fork to shred the king oyster mushrooms lengthwise before marinating. This increases the surface area for browning and soaking up the sauce.
• Don’t rush the grits. Stir them constantly as you add the cream to prevent lumps and achieve the smoothest, most luxurious consistency.
• Ensure your pan is very hot before adding the mushrooms. This allows them to get a beautiful, caramelized sear rather than just steaming in the pan.
• For an extra layer of smoky flavor, add a ¼ teaspoon of liquid smoke or a ½ teaspoon of smoked paprika to the mushrooms along with the dry rub.
FAQ
Q: Can I use a different type of mushroom for this recipe
A: Absolutely. While king oyster mushrooms are recommended for their uniquely meaty, shreddable texture that mimics pulled meat, you can substitute them. Thickly sliced portobello or shiitake mushrooms are excellent alternatives that also provide a savory, umami flavor.
Q: How can I make this mushroom and grits recipe vegan
A: To make this dish fully vegan, use a high-quality plant-based butter, substitute the heavy cream with full-fat oat milk or cashew cream for richness, and swap the white cheddar for your favorite dairy-free cheddar-style shreds. The results will be just as creamy and delicious.
Q: Is this vegetarian grits recipe a good source of protein
A: This dish provides about 12g of protein per serving, primarily from the mushrooms and cheese. While it’s a wonderfully satisfying comfort meal, you can easily boost the protein by serving it with a side of sautéed greens and black-eyed peas or by stirring a scoop of unflavored plant-based protein powder into the grits.
Q: How do I store and reheat leftover smoky mushrooms and grits
A: For the best results, store the smoky mushrooms and the cheesy grits in separate airtight containers in the refrigerator for up to 3 days. Reheat the mushrooms in a pan over medium heat. The grits will thicken when chilled; reheat them on the stovetop over low heat, stirring in a splash of vegetable stock, milk, or cream until they return to a smooth, creamy consistency.
