Mushroom Ragout with Goat Cheese Grit Cakes
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Recipe type: Appetizer, Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
This is a great way to enjoy a vegetarian dish without missing the "meat" - leaving the mushrooms in large pieces gives a great meaty mouth feel!
Ingredients
  • for the grit cakes
  • 3 1/2 cups whole milk
  • 2 cloves garlic, minced
  • 1 cup quick grits
  • 4 oz fresh goat cheese
  • 1/4 cup chopped green onion
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • for the mushroom ragout (adapted from nyt)
  • 2 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 lbs mushrooms, cleaned and trimmed (as many wild mushrooms as you can afford)
  • 2 tsp flour
  • 1/2 cup white wine
  • 1 tsp dried thyme or 2 tsp fresh
  • 10 fresh basil leaves, cut into chiffonade
  • 2 cups mushroom broth or vegetable broth or water * see note
  • 1/2 tsp salt, more to taste
  • 1/2 tsp freshly ground pepper, more to taste
  • fresh parsley and basil to garnish
Instructions
  1. for the grits
  2. Lightly oil a 9x13" pan and set aside. In a medium saucepan, bring milk and garlic to a low boil. Slowly whisk in grits and stir over medium heat until cooked and thickened, about 6-8 minutes. Remove from heat and add in goat cheese; stir until fully incorporated. Taste and add salt and pepper; taste again and adjust seasoning as needed.
  3. Place grits in oiled 9x13" pan and cover with plastic wrap, making sure the plastic touches the surface of the grits so a skin doesn't form. Chill until firm, about 1 hour. When you're ready to serve, cut grits into squares or circles. Heat a little oil in a non-stick pan over medium heat. Brown the grit cakes on both sides, about 2-3 minutes per side, until warmed through.
  4. for the mushrooms
  5. Clean and trim mushrooms, removing any tough stems. Cut any large mushrooms in half. Heat olive oil in a pan over medium heat, and saute onion until soft, 3-5 minutes. Add in garlic and cook another 30 seconds until fragrant.
  6. Add in mushrooms, basil and thyme and turn the heat to high. Once the mushrooms begin to release some liquid and cook down a bit, season with a good pinch of salt and cook another 5 minutes. Turn heat down to medium high. Add in flour, stir and continue to cook until the raw flour is cooked and no longer visible, another 2 minutes.
  7. Add the wine and cook until reduced to a glaze over the mushrooms, about 5 minutes. Add in broth or water and cook over medium heat, stirring often. Cook until the liquid thickens, about 15 minutes. Add freshly ground black pepper and salt to taste.
  8. to serve
  9. Place one grit cake on the serving dish and top with about 1/4 cup of the mushroom mixture. Garnish with basil and parsley. For a larger, dinner portion, stack another grit cake on top, and add an additional 1/4 cup of the mushroom mixture for a grit cake and mushroom stack.
Notes
I had a bunch of mushroom trimmings hanging out in the freezer, so I simmered those (and one bay leaf) for 15-20 minutes with a few cups of water for a quick mushroom broth.
Recipe by FMITK: From My Impossibly Tiny Kitchen at https://www.fmitk.com/mushroom-ragout-goat-cheese-grit-cakes/