Olde Thyme Grit Cakes With Wild Mushrooms Recipe

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Olde Thyme Grit Cakes With Wild Mushrooms
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Ingredients
22
Count
Nutrition
296
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Prepare grits according to package directions. When you first begin heating your liquid for the grits, toss in the sprigs of fresh thyme. After about 20 minutes, the leaves should fall right off the stem as you pull them out.
  2. The grits should be slightly thicker than mashed potatoes and super creamy. Stone ground grits do take a while, but they are the only grits for me!
  3. Butter a casserole dish (13x9) and carefully pour finished grits in. Allow to cool to room temperature, cover, and place in refrigerator overnight. These may stay in the fridge up to two days.
  4. When ready to prepare grit cakes, bring them out and cut them into 8-10 squares.
  5. In a heavy skillet, heat about half an inch of canola oil to almost smoking. Carefully place grit squares into oil and fry until golden brown and hot through. Do not try to flip them until they are released from the pan to prevent tearing and falling apart.
  6. Serve with wild mushroom gravy and garnish with chopped thyme and shaved parmesan curls.
  7. *****************************************
  8. Begin with rehydrating your mushrooms by placing them in a large bowl and covering them with hot water. This process takes about an hour, and you might need to occasionally add more hot water as they absorb the liquid. Keep them covered with water.
  9. Meanwhile, mince your garlic and shallot and sauté them in butter in a heavy skillet over medium-high heat. When the garlic and shallot are as dark as you’d like them, sprinkle in your flour to mix a roux.
  10. Reduce the heat to medium. Cook the roux to a golden brown color
  11. Begin whisking in the stock and wine, breaking up and distributing the roux through the fluid. Add the mushrooms and 1-1.5 cups of the mushroom water to the gravy, depending on how thick you want the sauce. Salt and pepper to taste.
  12. Simmer over low-medium heat for 10-15 minutes, stirring occasionally, until desired thickness is reached. When ready to serve, mix in the last tbsp of butter to give a nice glossy shine. Spoon over hot grit cakes and garnish with chopped thyme and parmesan curls.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 295.52 Kcal (1237 kJ)
Calories from fat 171.1 Kcal
% Daily Value*
Total Fat 19.01g 29%
Cholesterol 77.2mg 26%
Sodium 661.6mg 28%
Potassium 259.18mg 6%
Total Carbs 13.87g 5%
Sugars 4.47g 18%
Dietary Fiber 1.73g 7%
Protein 14.18g 28%
Vitamin C 3.8mg 6%
Vitamin A 0.8mg 27%
Iron 1.3mg 7%
Calcium 114.5mg 11%
Amount Per 100 g
Calories 75.54 Kcal (316 kJ)
Calories from fat 43.73 Kcal
% Daily Value*
Total Fat 4.86g 29%
Cholesterol 19.73mg 26%
Sodium 169.11mg 28%
Potassium 66.25mg 6%
Total Carbs 3.55g 5%
Sugars 1.14g 18%
Dietary Fiber 0.44g 7%
Protein 3.62g 28%
Vitamin C 1mg 6%
Vitamin A 0.2mg 27%
Iron 0.3mg 7%
Calcium 29.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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