Winter does not give up its season easily in the valleys of northwest Pennsylvania. One moment we’re basking in 70 degree weather, sunshine on our faces. The next, we’re bundled up against bracing wind and snow. The other day, my eldest daughter Liz and I drove a couple of hours downstate to peek at one of our morel spots and as we drove the temperature jumped from 54 degrees to 71! We stomped through the woods and while we didn’t find any morels yet (it IS a bit early) we did find plenty of garlic mustard. Garlic mustard is an invasive edible weed and we are duty bound to pull it up by the roots whenever we come across it! Sautéed in a pan, it’s garlicky and bitter; the perfect foil for some buttery, earthy morels and rich, cheesy grits. This recipe includes vegan alternatives.
Cheesy Grits with Morels & Garlic Mustard
Springtime foraged goodness! Swap store bought mushrooms and mustard or dandelion greens if your foraging adventure didn't go as planned
- 1 cup stone ground grits
- 2 1/4 cups vegetable broth, divided
- 3 cups unsweetened soy milk ((or whole cow milk))
- 1 tsp kosher salt, divided
- 1/2 tsp ground black pepper
- 1 cup shredded sharp cheddar cheese ((we use Miyoko's Sharp English Farmhouse vegan cheese but Miyoko's Roadhouse Cheddar spread will also work, but you may need about half the amount))
- 1/3 cup nutritional yeast ((omit if using animal-based cheese))
- 2 tbsp butter, divided ((or plant based buttery sticks))
- 1 large bunch garlic mustard, dandelion greens, or mustard greens, chopped into bite sized pieces (roots removed and rinsed thoroughly, thick stems removed (about 4 cups chopped))
- 1/2 tsp sugar, honey, maple syrup, or agave nectar
- 2 tsp neutral cooking oil, divided
- 2 cups fresh morel mushrooms or store bought shiitake/button mushrooms ((if dried, rehydrated and drained; reserve liquid to swap for up to half of the vegetable broth))
- 2 whole shallots (sliced thinly)
- 4 tsp hot sauce (optional)
For the Cheesy Grits
In a large, heavy-bottomed saucepan, bring 1/2 tsp of the salt, pepper, 2 cups of vegetable broth, and 3 cups milk just to a boil over medium heat.
Turn heat to medium low and whisk in the grits.
Cover and stir occasionally, making sure to scrape the bottom every 4-5 minutes.
Cook for 40 minutes (if using quick cooking grits, cook for 20 minutes).
Turn off heat. Stir in cheese and nutritional yeast (if using). Stir in 1 Tbsp butter. Add additional salt and pepper to taste.
Cover and set aside.
For the Morels
Heat 1 tsp oil and 1/2 Tbsp butter in a frying pan until sizzling.
Add sliced shallots and cook until shallots just begin to become transluscent.
Add the mushrooms all at once and add 1/2 tsp salt.
Cook, stirring until mushrooms release their liquid then allow liquid to evaporate completely.
Stir occasionally until mushrooms begin to brown.
Transfer mushrooms to a plate and cover loosely with foil.
For the Garlic Mustard
To the frying pan that you just cooked the mushrooms in, add remaining oil and butter until sizzling.
Add mustard greens all at once.
Add 1/4 cup remaining broth and 1/2 tsp sugar then cover the pan. Simmer until stems become tender (depending on the thickness of the stem, this takes from 3-10 minutes; less for garlic mustard, more for store-bought mustard greens)
Remove cover and allow liquids to evaporate. Remove from heat.
To Serve
Scoop 1 cup grits in the bottom of a deep bowl. Top with 1/4 of the mushrooms and 1/4 of the greens. Drizzle with hot sauce, if using.
bigmuddyorchard.com 