Talk about a southern summer staple... Whether its for breakfast, brunch, lunch, or dinner, this dish will have you begging for more!
Full disclosure here - we decided to really 'shroom-it-up' by throwing in some store-bought baby bellas with our freshly foraged Chicken of the Woods because #whynot - so don't hold back! This recipe works well with a combo of shrooms.
What you'll need:
Chicken of the Woods mushroom -Can't find any, or new to foraging? Try your local farmers market or you can reach out to us and we may be able to supply you with a fresh bounty!
Grits - we love the Quaker quick 5 minute grits though we have some special ingredients that make them very flavorful, see below
Better than Bouillon - Chicken Flavor (1-2 tablespoons depending on your serving size)
Butter - 2 table spoons
Salt & Ground Pepper - pssst we love Peg's Salt
What to do:
Prep: (~5 min)
Clean any debris off the Chicken of the Woods mushroom with a dampened towel
Slice the mushroom into strips, discarding any parts that feel tough (typically the sections closer to the stipe of the mushroom will be more tough)
Cut up some cilantro and green onions to use as toppings on the dish
Cook: (~15 min)
First things first - get those grits going! Determine your serving size/proportions and get your water boiling
Add grits to briskly boiling water, stirring in better than bouillon, butter, and salt and pepper
Reduce heat and continue to stir grits as they cook
In a medium sauce pan add your pre-cut strips of Chicken of the Woods with some butter and sauté on a low heat for about 10 minutes
Once the grits are done and the mushrooms are sautéd, assemble your dish with cilantro and green onion (+ sriracha) on top and enjoy!