Seared Mushrooms & Grits

MainsAppetizersSides
Written By Kandice Longmire
 
 

In a world of ever-evolving dietary lifestyles, culinary possibilities are limitless. Inspired by the Southern classic shrimp & grits, this vegan-friendly version delivers all the comfort and flavor for everyone to enjoy. The star of the dish is a rich, aromatic cream sauce—both vegan and lactose-free. Toasted lentils and scallions add texture and depth, making it a satisfying meal for any appetite!

Seared Mushrooms & Grits

Ingredients

  • 1 Pint Mushrooms (Oyster or Shitake)

  • 1 Cup Extra Creamy Oat Milk

  • 1 Shallot, Minced

  • 2 Garlic Cloves, Minced

  • 1.5 Teaspoon Paesh LaBon Seasoning or Paesh LaBon Seasoning-Mild

  • 2-3 Sprigs of Fresh thyme (can substitute with 1 teaspoon of dried thyme)

  • 1.5 Teaspoons All Purpose Flour + 1/4 water

  • 1 Tablespoon Plant-Based Butter (can be substituted with Coconut Oil)

  • Olive Oil

  • Salt & Pepper

  • Grits, Prepared Per Instructions

Let’s Create.

  1. Saute shallots in olive oil on low heat for 5 minutes.  

  2. Add fresh thyme sprigs and garlic. Saute for 2-3 minutes on low heat.

  3. Add oat milk, flour/water mixture, and Paesh LaBon seasoning. Cover and simmer 10-15 minutes.  

  4. While the “cream sauce” is simmering, prepare the grits. 

  5. Clean and wash mushrooms. Place damp mushrooms between paper towels and cover them with a heavy pan to remove excess moisture. 

  6. Add a small amount of oil to a hot skillet or pan. Sear mushrooms on high heat for 2-3 minutes until both sides are golden brown.

  7. Turn off the heat. Add Paesh LaBon seasoning, salt & pepper to taste. Note: Searing the mushrooms first allows for color & texture development without burning the seasoning. 

  8. Assemble: Add a layer of grits. Top with vegan cream sauce and seared mushrooms. Garnish with toasted lentils and scallions. 

     

Enjoy!

Kandice Longmire
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Red Beans & Rice