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Cheesy Grits with Roasted Oyster Mushrooms

This bountiful brunch bowl features silky Cheesy Grits topped with crisp Roasted Oyster Mushrooms, fresh greens, a soft boiled egg, and, of course, several dashes of hot sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Breakfast, brunch
Cuisine: American
Ingredients Method

Ingredients
  

Cheesy Grits
  • 2 cups water
  • 2 cups milk
  • 1 cup white or yellow grits
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1 cup sharp cheddar heaping
  • Fresh ground pepper
Roasted Oyster Mushrooms
  • 100g (3.5 oz) oyster mushrooms mushrooms separated, wooden ends removed
  • 2 tbsp olive oil
  • ½ tsp salt
To Assemble
  • 4 eggs
  • 1 batch Cheesy Grits see above
  • 1 batch Roasted Oyster Mushrooms see above
  • 1 cup spring greens washed and dried
  • ½ cup pea shoots
  • vinegar-based hot sauce for serving

Method
 

For the Grits
  1. Whisk the water, milk, and salt together in a small saucepan. Place over medium heat until just about to boil. Gradually whisk in the grits, stirring constantly to prevent the grits from clumping. Once the grits are incorporated, reduce the heat to low and cook for 20-25 minutes, stirring occasionally.
  2. Once the grits are thick and glossy, take them off of the heat and add the butter and cheese and stir until melted. Add several grinds of fresh ground pepper and stir to integrate. Keep the grits warm until ready to serve.
For the Mushrooms
  1. Preheat the oven to 400°F.
  2. Drizzle a baking sheet with 1 tbsp of the olive oil. Use a pastry to brush to evenly distribute the oil across the baking sheet. Arrange the mushrooms on the baking sheet and drizzle with the remaining oil and sprinkle them with the salt.
  3. Transfer the mushrooms to the oven and roast for 15 minutes or until the edges are brown and frizzled. Take them out of the oven and keep warm until ready to serve.
For the Bowls
  1. Place the eggs in a saucepan and cover them with cold water. Place the pan over high heat and bring to a boil. Turn off the heat and let the eggs sit for 7-8 minutes. Transfer the eggs to an ice bath and let sit for at least 10 minutes. Once the 10 minutes are up, peel the eggs and set them aside.
  2. Divide the grits into 4 bowls. Top each bowl with the Roasted Oyster Mushrooms and spring greens. Cut the eggs in half and arrange two halves on each bowl. Add a few dashes of hot sauce and a handful of pea shoots and serve immediately.