Some dishes you just can’t do without meat. Others pack enough meaty flavor to convince carnivores to go vegan (at least for one meal). The Whitlock’s satisfying sautéed mushroom stew served over creamy grits is the latter, suitable for all, no matter your dietary preferences.
Sautéed Mushroom Stew With Creamy Grits
For the Grits
¾ tsp salt
2 cups instant grits
1 cup soy milk (or your preferred non-dairy milk)
Bring 8 cups of water and salt to a boil. Stir in grits; reduce heat to medium-low, and cook covered, stirring occasionally, until thickened, about 5 to 7 minutes. Add milk and continue to cook uncovered, stirring until thickened.
For the Mushroom Stew
2 Tbsp olive oil
4 oz cremini mushrooms, quartered
4 oz trumpet mushrooms, quartered
4 oz portobello mushrooms, sliced
2 Tbsp minced garlic
4 sprigs of thyme
8 Tbsp (one stick) vegan margarine
3 Tbsp truffle oil
Heat oil in a large pan over medium-high heat. Add mushrooms, garlic, and thyme, and sauté until lightly caramelized, about 3 minutes. Add margarine and sauté for another 2 minutes. Stir in truffle oil and spoon stew over grits.
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