A vegetarian take on the Southern favorite shrimp and grits, aka Shrooms and Grits! Creamy grits loaded with cheddar cheese support meaty king oyster, shiitake, and maitake mushrooms seasoned with tomatoes, peppers, and a splash of cream.
This pillow of creamy grits on which rest a mess of meaty mushrooms in buttery tomato sauce is winter comfort food at its best. I adapted this dish from a recipe that Sarah and I styled for The New York Times last year. I thought I’d died and gone to heaven when I slipped a spoonful of ultra cheesy, creamy grits and tomato-based sauce into my mouth. Since I’m mostly vegetarian these days, I vowed someday to try the recipe with seared mushrooms swapped in for the shrimp. Shrooms and grits!