I was born in Atlanta, Ga and shrimp and grits were such a big thing growing up. I always thought that being vegan and eating a plant based diet meant that I could never enjoy them as much as I did before, but man was I wrong. This dish is a perfect alternative. It leaves you feeling full and satisfied without any guilt. The oyster mushrooms are fried in cornmeal which gives them an unbelievably authentic texture and flavor. I hope that you all try it and enjoy it as much as I did.
Cook Time: 30 Minutes
Makes 2-3 Servings
What you need:
For the Grits
1 cup of quick grits
4 cups of water
1/4 a cup of nutritional yeast
2-3 tbs of extra virgin olive oil
Salt and pepper to taste
1 tsp of chives for garnish
For the Mushrooms
2 cups of oyster mushrooms pulled apart
1/2 a cup of flour of your choice
3/4 cup of water
sriracha hot sauce
2 tsp of onion and garlic powder divided
2 cups of corn meal
pinch of cayenne pepper
oil for cooking
salt and pepper to taste
First prepare the mushrooms by gently pulling them apart into bite sized pieces. Then prepare the wet batter by combining the flour, water, 1 tbs of sriracha sauce and 1 tsp of onion and garlic powder into a bowl and mix well. Now pour the corn meal and the remaining garlic and onion powder along with the pinch of cayenne pepper into a bowl and mix well and set aside while you prepare the grits. **There is another very similar recipe on my blog for sriracha fried oyster mushrooms. You can check it out here
To prepare the grits according to the package instructions omitting the butter. Once the grits are done stir in the nutritional yeast and extra virgin olive oil. Add salt and pepper to taste.
Prepare the mushrooms by placing a large skillet over medium heat and add in about 1/2 cup of oil. Once the oil is nice and hot simple dip the mushrooms into the wet batter, and make sure they are thoroughly coated, and then roll them into the cornmeal mixture. Place them in into the oil. Cook the for 2-3 minutes on each side or until crispy and golden brown. Remove from the oil and drain on a paper towel. Promptly add salt and pepper to taste. Now just serve them on top of your grits and garnish with chives and sriracha.
I like to also serve this with sauteèd kale. I just add about 2-3 cups of kale to a hot skillet with extra virgin olive oil and cook for 4-5 minutes or until tender. I then season it with lemon juice and salt to taste.