Yeah. Mushrooms all. day. long.
Source: Rabbit & Wolves | Serves: 4 | Time: 30 min
Changes: forgot to bring jalapenos! Spiced up the the grits with some seasoning. Used Tubby Olive Wood Smoked EVO.
1 tbsp wood smoked EVO
20 oz #mushrooms, chopped
S&P, to taste
1/2 Cup BBQ sauce, homemade or store bought
2 cups Water
1 1/4 cup almond milk
1 tsp salt
1 tbsp sugar
1 cup grits
1/4 cup vegan butter
2 tsp red chili powder
Preheat the oven to 400 degrees(F).
Put mushrooms on a sheet pan. Drizzle them with the wood smoked olive oil, and sprinkle with a few pinches of salt and pepper. Toss to coat.
Roast the mushrooms at 400 degrees for 10-15 minutes or until they are super brown.
While the mushrooms are roasting, make the grits. In a medium sized sauce pan, whisk together the water, non-dairy milk, salt and sugar. Heat on medium and bring to a simmer.
Reduce heat to low and very, very slowly whisk in the grits. The slower the better, whisking the whole time. Making sure there are no lumps.
Put a cover on the grits and simmer on low for 10-15 minutes, whisking every few minutes until the grits are super thick.
Remove the grits from the heat, stir in the vegan butter and ?????.
Once the mushrooms are done, toss them in the BBQ sauce.
Ladle grits into bowls. Top with mushrooms. Enjoy!