Mushroom Grits Quiche Recipes

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CREAMY CHEESE GRITS AND MUSHROOMS



Creamy Cheese Grits and Mushrooms image

A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream.

Provided by Alanna Taylor-Tobin

Categories     Vegetarian Main Dish

Time 1h20m

Number Of Ingredients 20

7 cups (1.65 liters) water
1 ½ cups (250 grams) corn grits or polenta
½ teaspoon fine sea salt
8-12 ounces (225 - 340 g) sharp yellow cheddar cheese, shredded (use as much as you like the taste of)
3-6 tablespoons (42 - 85 g) unsalted butter
1 ½ pounds (680 g) mushrooms (I like a mix of Maitake, King Oyster, and Shiitake), cut into large chunks or slices
4 tablespoons (56 g) unsalted butter, divided use
1/2 large yellow onion, diced
1/2 large bell pepper, seeded and diced
2 cloves garlic, minced
1 cup diced ripe tomatoes and their juices
½ teaspoon dried thyme (or 1 teaspoon fresh)
2 teaspoons cornstarch
½ to 1 cup (120-245 ml) vegetable stock
1 tablespoon tomato paste
⅓ cup (80 ml) heavy cream
1 teaspoon Worcestershire sauce, tamari, or amino acids
2 dashes Tabasco (or more, to taste)
Salt to taste
Snipped chives or chopped parsley, for garnish

Steps:

  • In a large pot or dutch oven, bring the water to a boil. Stir in the grits. Reduce the heat to low, cover the pot, and cook let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes. Remove from the heat, add the salt, cheese, and butter and stir until melted. Cover and keep warm.
  • Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. Add another tablespoon of butter to the pan and repeat with the remaining mushrooms.
  • Melt the remaining 2 tablespoons butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the seared mushrooms and any juices that have accumulated. Add the tomatoes, their juices, and the thyme and bring to a simmer.
  • In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Add this to the pot along with 1/2 cup vegetable stock. Cook for 2 or 3 minutes more. Add the tomato paste and stir until blended. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.
  • Serve the grits in shallow bowls topped with the mushrooms, sauce, and a sprinkle of chives.

Nutrition Facts : Calories 509 kcal, Carbohydrate 41 g, Protein 17 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 93 mg, Sodium 738 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

ROASTED MUSHROOMS WITH GOAT CHEESE AND ORGANIC GRITS



Roasted Mushrooms With Goat Cheese and Organic Grits image

Provided by Elaine Louie

Categories     brunch, dinner, lunch

Time 45m

Yield 6 servings

Number Of Ingredients 18

For the mushrooms:
1 cup shiitakes, cleaned and hard stems discarded
1 cup oyster mushrooms, cleaned and hard stems discarded
1 cup cremini mushrooms, cleaned and hard stems discarded
1/4 cup extra virgin olive oil
1 sprig thyme
4 cloves garlic
Salt and freshly ground black pepper
For the grits:
2 cups milk
1 jalapeño, split and seeded
1 clove garlic
1 bay leaf
1 sprig rosemary
1 teaspoon kosher salt
1 cup organic grits
2 tablespoons butter
2 ounces fresh goat cheese

Steps:

  • For the mushrooms: Preheat oven to 400 degrees. In a mixing bowl, combine the shiitakes, oyster mushrooms, creminis, olive oil, thyme and garlic. Season with salt and pepper to taste. Transfer to a sheet pan, and roast for 15 minutes. Remove from heat, discard thyme and garlic, and cover to keep warm. While the mushrooms are roasting, prepare the grits.
  • For the grits: In a saucepan over medium heat, combine milk, 2 cups water, jalapeño, garlic, bay leaf, rosemary and salt. Bring to a simmer then remove from heat. Pour through a fine-meshed strainer into a heatproof bowl, and discard the solids.
  • Return the liquid to the saucepan, and place over high heat to bring to a boil. Add the grits, lower the heat to medium, and stir constantly until fully cooked and smooth, about 15 to 20 minutes. Add butter and mix well.
  • Add the goat cheese immediately before serving and mix well. Divide the grits among six plates, and spoon the roasted mushrooms over the grits.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams

SPINACH MUSHROOM QUICHE



Spinach Mushroom Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
  • Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
  • Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
  • Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

CREAMY MOREL MUSHROOM GRITS



Creamy Morel Mushroom Grits image

This is my favorite way to eat grits! Simple and delicious grits flavored with sauteed mushrooms and Parmesan cheese.

Provided by Sarah Dipity

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 9h25m

Yield 4

Number Of Ingredients 5

1 cup stone-ground white corn grits
3 cups vegetarian chicken-flavored broth
4 dried morel mushrooms, or more to taste
3 cups whole milk
½ cup shredded Parmesan cheese

Steps:

  • Place grits in a bowl with water to cover. Set aside to soak, 8 hours to overnight. Skim any debris that floats to top, rinse well, and drain.
  • Bring broth to a boil in a saucepan; remove from heat. Add mushrooms and soak until soft, about 30 minutes. Strain mushrooms, reserving broth. Chop mushrooms.
  • Bring reserved broth and milk to a boil in saucepan over high heat. Stir grits in gradually, add mushrooms, and decrease heat to low. Cover and cook, stirring occasionally, until grits are soft and creamy, 40 to 50 minutes. Stir in Parmesan cheese until melted.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 41.9 g, Cholesterol 27.1 mg, Fat 9.3 g, Fiber 0.6 g, Protein 14.3 g, SaturatedFat 5.2 g, Sodium 564 mg, Sugar 8.6 g

MUSHROOM GRITS QUICHE



Mushroom Grits Quiche image

Provided by Bobby Flay

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 23

2 tablespoons unsalted butter, at room temperature
2 tablespoons stone-ground cornmeal, lightly toasted in a dry pan
3 tablespoons canola oil
2 shallots, finely diced
1 clove garlic, smashed
1 1/2 pounds mixed mushrooms (such as cremini, shiitake, portobello, oyster), caps removed and chopped
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Splash of white wine
1 cup whole milk
1 cup stone-ground grits
1 cup grated Asiago cheese
4 ounces sharp white Cheddar, coarsely grated
3 large eggs
Few dashes hot sauce, such as Cholula
5 ounces baby kale
3/4 cup grated Parmesan
1/4 cup lightly toasted walnuts
1 small clove garlic, chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon finely grated lemon zest

Steps:

  • For the quiche: Preheat the oven to 350 degrees F. Put a 10-inch square baking dish on a baking sheet, brush the bottom and sides with the butter and sprinkle with the toasted cornmeal.
  • Heat 2 tablespoons of the canola oil in a large skillet over high heat until it begins to shimmer. Add the shallots and cook, stirring, about 1 minute, then add the garlic and cook, stirring, another minute. Add the mushrooms and cook, stirring occasionally and adding up to 1 tablespoon more of oil if necessary, until lightly golden brown and their liquid has evaporated, about 10 minutes. Add the parsley and thyme. Season with salt and pepper. Add the wine and cook until almost all of the liquid is gone, about 1 minute. Remove to a plate and cool.
  • Bring the milk and 3 cups water to a boil in a large saucepan over high heat. Add 1 tablespoon salt and 1/4 teaspoon black pepper. Slowly whisk in the grits and bring to a boil, stirring. Cook the grits, stirring occasionally, until thickened and slightly soft, about 15 minutes. Remove from the heat and stir in the Asiago and half the Cheddar and some salt and pepper.
  • Whisk the eggs in a large bowl. Whisk in a small amount of the grits mixture to warm the eggs, Whisk in the rest of the grits mixture and then fold in the mushrooms. Transfer the mixture to the prepared baking dish and top with the remaining Cheddar. Bake the quiche until it is just set and the cheese is bubbling, about 50 minutes. Cool 10 minutes before serving.
  • For the pesto: Combine the kale, Parmesan, walnuts, garlic, salt and pepper and a splash of the olive oil in a food processor and pulse several times to coarsely chop. With the motor running, add the remaining oil until the pesto is thick and creamy. Stir in the lemon zest and season with some salt and pepper. If too thick, add a few tablespoons of cold water.
  • To serve: Spoon the quiche into shallow bowls. Spoon some of the kale pesto on top and drizzle with olive oil. Serve warm with the hot sauce.

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