Creamy Grits with Glazed Oyster Mushrooms

Creamy Grits with Glazed Oyster Mushrooms 

Ingredients:

• 1 cup stone-ground grits
• 4 cups whole milk
• A few pinches of sea salt
• 4 oz oyster mushrooms, pulled apart
• 1 clove garlic, chopped (avoid jarred garlic for best flavor)
• 4 tablespoons butter, divided
• 1/4 cup stock
• 1 1/2 teaspoons Lucky Lemon Dilly Pepper
• A splash of tarragon vinegar

Instructions:

1. In a medium saucepan, bring the milk to a gentle simmer and add sea salt.
2. Slowly pour in the grits while stirring continuously with a wooden spoon.
3. Stir consistently, making sure to scrape the bottom of the pan to prevent burning. Cook until the grits are thick and creamy.
4. Once done, stir in 2 tablespoons of butter and mix well.

For the Mushrooms:

1. In a sauté pan over medium heat, melt the remaining 2 tablespoons of butter.
2. Add the pulled-apart oyster mushrooms and chopped garlic. Sauté for 1 minute.
3. Sprinkle in the Lucky Lemon Dilly Pepper and continue to sauté until the mushrooms are tender.
4. Pour in the stock and a splash of tarragon vinegar. Let it simmer until the liquid reduces and glazes the mushrooms.

Serving Suggestions:

• Serve the mushrooms over the creamy grits immediately.
• Enjoy this as a delicious vegetarian dish, add poached eggs for a perfect Sunday brunch, or serve as a flavorful side dish to any home-cooked meal.