Vegan Mushrooms and Grits. Creamy grits topped with sauteed mushrooms and vegan cheddar. Down-home plant based eats.
Recipe Contributor – Country Fried Vegan (Instagram)
For a southern plant based kinda gal, I’m not sure if it gets any better than this! Yummy mushrooms AND grits AND cheddar cheeze. Someone wake me I must be dreaming!
There are over 50,000 types of edible mushrooms, so my internet sources say. That seems like a very high number, but we’ll roll with it. I do know the most commonly eaten mushrooms are cremini, morel, shiitake, king oyster (or just oyster), lion’s mane, enoki, button, portobello, and porcini.
King oyster, also known as simply oyster mushrooms, are one of the largest type of edible mushrooms.
Nutrient-wise, king oysters provide the following micronutrients per 100g;
- Niacin: 25% DV
- Riboflavin: 21% DV
- Pantothenic Acid: 13% DV
- Copper: 12% DV
- Phosphorus: 12% DV
- Potassium: 12% DV
- Iron: 7% DV
And are you familiar with grits? Growing up (and still living!) in the southern US I’m very familiar with grits. Grits cooked all KINDS of ways. It’s just a southern thang (had to use my accent there).
I’m not sure if my non US readers are familiar with grits so here’s a quick rundown. Grits are coarsely ground corn and typically eaten for breakfast. However, when cooked with the right ingredients and sides, grits can be made for almost any meal. Grits are also a good source of calcium and iron and have no fat or cholesterol.
I think the most common way grits are cooked, other than for breakfast, is with cheese and as a yummy comfort food or side dish. Obviously we aren’t going to use real cheese, only plant based cheese (or cheeze as my fellow plant eaters like to call it).
Vegan Mushrooms and Grits
- Preheat large skillet over medium heat with olive oil.
- Slice mushrooms 1/4 inch thick and the larger pieces in half. Add the mushrooms to the heated oil.
- Add salt and pepper to taste. Brown the mushrooms, turning to both sides brown. Do not overcrowd the mushrooms or they will not brown. Add a splash of white wine (optional).
- Reduce heat to low. Add butter, garlic, nori flakes and seasonings.
- Cook on low for 10 to 15 minutes. While cooking, start preparing the grits.
- Bring water and milk to a boil.
- Add grits and whisk.
- Reduce the heat and simmer for 5 to 7 minutes, stirring occasionally until desired you've reached the desired creaminess.
- Remove from heat. Add butter, salt, pepper and cheese.
Mushrooms and Grits –
- Serve mushrooms and butter sauce over grits, top with parsley.