Recipes

Wild Mushroom Grits

with Porcini Powder and Parmesan

“Have all the ingredients for the grits weighed and close at hand for use prior to cooking, as these last components need to be added quickly to ensure no lumps form. Use a medium-size whisk (nothing too big) and a spatula for this dish to ensure there are no big lumps of grits.” —Chef de Cuisine David Cutcliffe, Laurent at the Café Royal

Serves 4

2 cups creamy grits per recipe (see recipe below)
2 cups wild mushroom fricassee (see recipe below)
Parsnip chips to garnish (see recipe below)
Fried thyme to garnish
Shaved Parmesan to garnish
Porcini powder dust to garnish

TO SERVE
Place about 4 ounces of the creamy grits into each serving bowl or plate. Arrange the roasted wild mushrooms on top of the grits, and garnish with the parsnip crisps, 1 ounce of shaved Parmesan, and a sprig of fried thyme. Lightly dust the top of the grits and mushrooms with porcini powder. Serve immediately.

CREAMY GRITS
Yields about 6 cups

5 1/2 cups water or vegetable stock
2 tsp porcini powder
1 1/2 cups corn grits or polenta
1/2 cup Parmesan, finely grated
3–6 tbs unsalted butter, cubed
Salt and pepper to taste

In a large pot, bring water or vegetable stock to a boil with the porcini powder. Slowly stir in the grits, whisking until thick. Replace the whisk with a large wooden spoon and stir all together.

Reduce heat to low, and cover the pot to let the grits cook, stirring them occasionally to prevent them from sticking to the bottom of the pot. Cook for 20 to 25 minutes, and then remove from heat.

Add the grated cheese and cubed butter, and stir until melted. Season with salt and pepper. Cover and keep warm.

WILD MUSHROOM FRICASSEE
Yields about 4 cups

4 tbs unsalted butter
1 1/2 lbs mixed variety of wild mushrooms — maitake, king oyster, shiitake — washed, cleaned, and cut into large chunks, dices, and slices
2 cloves garlic, minced
1 shallot, finely diced
1/2 tsp fresh thyme, chopped
Salt and pepper to taste

Working in batches, melt 2 tablespoons of butter in a large skillet over medium heat. Add half of the cleaned mushrooms, and cook for 3 to 4 minutes or until golden brown. Flip the mushrooms over and brown on the second side, about 3 to 4 minutes more, and then add half of the garlic, shallots, and thyme. Cook for 1 minute more.

Season with salt and pepper, and then remove the mushrooms from the pan and transfer to a large plate to keep warm. Add the rest of the butter to the pan, and repeat steps with the remaining ingredients.

PARSNIP CRISPS
1 qt canola oil
1 medium parsnip
Sea salt to taste
4 fresh thyme springs

Pour the oil into a 2-quart pot and heat to 350°F. Peel one parsnip and discard the skin. Using a vegetable peeler, peel the entire parsnip into long single ribbons, and place the ribbons into the hot frying oil. Cook until golden brown.

Using tongs, carefully remove the parsnips from the oil and place onto a plate lined with a paper towel. Season with sea salt.

Using the same oil, place a few sprigs of fresh thyme sprigs in the pot and fry at 350°F until crisp. Remove and place onto a paper towel, and season with kosher salt.

Mushroom Bolognese with Whole Wheat Pappardelle Pasta, and Walnut Gremolata

Wild Mushroom Grits

with Porcini Powder and Parmesan

Lamico - Laurent Tourondel logo
“Have all the ingredients for the grits weighed and close at hand for use prior to cooking, as these last components need to be added quickly to ensure no lumps form. Use a medium-size whisk (nothing too big) and a spatula for this dish to ensure there are no big lumps of grits.” —Chef de Cuisine David Cutcliffe, Laurent at the Café Royal

Serves 4

2 cups creamy grits per recipe (see recipe below)
2 cups wild mushroom fricassee (see recipe below)
Parsnip chips to garnish (see recipe below)
Fried thyme to garnish
Shaved Parmesan to garnish
Porcini powder dust to garnish
TO SERVE
Place about 4 ounces of the creamy grits into each serving bowl or plate. Arrange the roasted wild mushrooms on top of the grits, and garnish with the parsnip crisps, 1 ounce of shaved Parmesan, and a sprig of fried thyme. Lightly dust the top of the grits and mushrooms with porcini powder. Serve immediately.

CREAMY GRITS
Yields about 6 cups

5 1/2 cups water or vegetable stock
2 tsp porcini powder
1 1/2 cups corn grits or polenta
1/2 cup Parmesan, finely grated
3–6 tbs unsalted butter, cubed
Salt and pepper to taste
In a large pot, bring water or vegetable stock to a boil with the porcini powder. Slowly stir in the grits, whisking until thick. Replace the whisk with a large wooden spoon and stir all together.

Reduce heat to low, and cover the pot to let the grits cook, stirring them occasionally to prevent them from sticking to the bottom of the pot. Cook for 20 to 25 minutes, and then remove from heat.

Add the grated cheese and cubed butter, and stir until melted. Season with salt and pepper. Cover and keep warm.

WILD MUSHROOM FRICASSEE
Yields about 4 cups

4 tbs unsalted butter
1 1/2 lbs mixed variety of wild mushrooms — maitake, king oyster, shiitake — washed, cleaned, and cut into large chunks, dices, and slices
2 cloves garlic, minced
1 shallot, finely diced
1/2 tsp fresh thyme, chopped
Salt and pepper to taste
Working in batches, melt 2 tablespoons of butter in a large skillet over medium heat. Add half of the cleaned mushrooms, and cook for 3 to 4 minutes or until golden brown. Flip the mushrooms over and brown on the second side, about 3 to 4 minutes more, and then add half of the garlic, shallots, and thyme. Cook for 1 minute more.

Season with salt and pepper, and then remove the mushrooms from the pan and transfer to a large plate to keep warm. Add the rest of the butter to the pan, and repeat steps with the remaining ingredients.

PARSNIP CRISPS
1 qt canola oil
1 medium parsnip
Sea salt to taste
4 fresh thyme springs
Pour the oil into a 2-quart pot and heat to 350°F. Peel one parsnip and discard the skin. Using a vegetable peeler, peel the entire parsnip into long single ribbons, and place the ribbons into the hot frying oil. Cook until golden brown.

Using tongs, carefully remove the parsnips from the oil and place onto a plate lined with a paper towel. Season with sea salt.

Using the same oil, place a few sprigs of fresh thyme sprigs in the pot and fry at 350°F until crisp. Remove and place onto a paper towel, and season with kosher salt.