Crispy Mushrooms and Garlic Greens on Goat Cheese Grits
RECIPE BY SARAH BETH TANNER
By SBTCooks
Sarah Beth Tanner
Sarah Beth Tanner is a freelance culinary creative and actor-musician. When she's not developing recipes, styling food for photography, or creating fun foodie video content, you’ll find her performing on stages across the country. SBT lives in Chicago with her partner, Tyler, and lots of houseplants. Follow along or join a virtual cooking class at sbtcooks.com or @sbtcooks.
Crispy Mushrooms and Garlic Greens on Goat Cheese Grits Recipe
APPROX TIME: 25 MINUTES SERVINGS: 2
You will need:
Goat Cheese Grits:
1 tablespoons butter (or oil your preferred cooking oil)
1 cup water
1 cup milk (if plant-based, use unsweetened)
1/2 cup Quick Grits (see note on grits below!)
5-7 ounces plain goat cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Crispy Mushrooms + Garlic Greens:
4 tablespoons butter (or oil your preferred cooking oil)
½-¾ pound clean mushrooms (sliced if large)
3-5 sprigs hearty herbs (rosemary, thyme, and/or sage)
1 teaspoon kosher salt (divided)
2 tablespoons olive oil (or your preferred cooking oil)
2 cloves garlic, sliced Approx 10 ounces tender greens (spinach, chard, and/or baby kale)
2 tablespoon lemon juice or apple cider vinegar
Optional garnish:
Fresh herbs
Hot sauce
Instructions:
Goat Cheese Grits:
1. Combine water, milk, and butter in a medium saucepan. Bring to a low simmer over medium heat.
2. Stir in grits and reduce heat to low. Cover and simmer for approx 10 minutes, stirring often to prevent sticking.
3. When grits are thick and smooth, add goat cheese, salt, and pepper. Stir to melt and combine. Remove from heat, but keep warm until ready to serve. Stir in a splash of additional water or milk to desired consistency.
Crispy Mushrooms and Garlic Greens:
1. Heat butter in a large skillet (cast-iron works well!) over medium heat until melted and bubbling.
2. Add herbs and stir to sizzle until all the bubbling has subsided and the herbs are very aromatic.
3. Add mushrooms to the skillet in a single layer. Try to get as much contact between the mushrooms and the surface of the skillet as possible.
4. Allow the mushrooms to cook and brown *untouched* for at least 3 minutes and up to 5-7 (timing depends on mushrooms, heat, and skillet). Do not flip mushrooms until the first side is deeply golden brown and quite crisp.
5. Carefully flip the mushrooms and allow to cook on the second side for 3-5 minutes. Continue in 3-5 minute increments until all sides of the mushrooms are golden and crispy.
6. Remove from the skillet and sprinkle mushrooms with ½ teaspoon kosher salt. Keep warm until ready to serve.
7. Add 2 tablespoons of oil and sliced garlic to the hot skillet. Allow the garlic to sizzle and cook over medium heat for 1 minute, stirring constantly to prevent burning.
8. Add the greens and cook tossing constantly until wilted but bright green (1-2 minutes max). Add lemon juice or vinegar and ½ teaspoon kosher salt. Stir to combine and remove from heat.
Put it all together with a hearty dollop of grits on the bottom and a pile of mushrooms and greens on top. Garnish with hot sauce (a must!) and fresh herbs if you like.
