Smothered Mushroom Gravy over Creamy Grits

By Sprig Originals ✓ · cooked up in Sprig

A Southern supper built on two textures: slow-stirred stone-ground grits loosened with oat milk and olive oil until they pour like pudding, then a deep skillet of onions and mushrooms smothered in a smoky roux gravy. The mushrooms are browned hard before any liquid hits the pan, which is where the meaty, gravy-house flavor comes from — no stock cubes or shortcuts needed.

Ingredients

• 1 cup stone-ground yellow grits
• 3 cups water
• 1 1/2 cups unsweetened oat milk
• 1 1/4 tsp kosher salt
• 3 tbsp extra-virgin olive oil
• 1/4 tsp freshly ground black pepper

• 1 lb cremini mushrooms, thickly sliced
• 4 oz shiitake mushrooms, stemmed and sliced
• 3 tbsp neutral oil, such as canola
• 1 large yellow onion, halved and thinly sliced
• 1 rib celery, finely chopped
• 4 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 3 tbsp all-purpose flour
• 2 1/2 cups low-sodium vegetable broth
• 1 tbsp soy sauce
• 2 tsp apple cider vinegar
• 1/2 tsp freshly ground black pepper
• kosher salt, to taste

• 3 scallions, thinly sliced
• 2 tbsp chopped fresh parsley
• hot sauce, for serving

Instructions

1. Bring the 3 cups water and 1 1/4 tsp kosher salt to a boil in a heavy 3-quart saucepan. Rain the grits in slowly while whisking constantly so they don't clump, then lower the heat to the barest simmer.
2. Cook the grits uncovered for 30 to 35 minutes, whisking every 4 to 5 minutes and scraping the corners of the pot. As they thicken, stir in the oat milk about 1/2 cup at a time, roughly every 10 minutes. They are done when the grains taste tender with no chalky bite and the mixture falls from the whisk in a thick ribbon. Stir in the olive oil and 1/4 tsp black pepper, cover, and hold off the heat.
3. While the grits cook, heat 2 tbsp of the neutral oil in a 12-inch skillet over medium-high until it shimmers. Add all the mushrooms and spread them out. Do not stir for 4 minutes — let them release liquid and start to brown. Then cook, stirring occasionally, 8 to 10 minutes more, until the pan is dry and the edges are deeply browned. Scrape the mushrooms onto a plate.
4. Reduce the heat to medium and add the remaining 1 tbsp oil, the onion, and the celery. Cook 8 to 10 minutes, stirring often and scraping up the browned bits, until the onions are soft and golden at the edges.
5. Add the garlic, thyme, smoked paprika, and cayenne and stir for 45 seconds, just until fragrant. Sprinkle the flour over everything and cook, stirring constantly, for 2 minutes to toast out the raw taste — the mixture will look like wet sand.
6. Pour in the vegetable broth in three additions, whisking smooth after each so no lumps form. Return the mushrooms to the pan along with the soy sauce and 1/2 tsp black pepper. Bring to a simmer.
7. Simmer the gravy over medium-low for 12 to 15 minutes, stirring now and then, until it coats a spoon and pulls briefly away from the bottom of the pan when scraped. Stir in the apple cider vinegar and taste; add salt as needed (usually 1/2 tsp, depending on your broth).
8. Loosen the grits with a splash of hot water if they've stiffened, then spoon them into wide bowls. Ladle the smothered mushrooms and plenty of gravy over the top, scatter with scallions and parsley, and pass hot sauce at the table.

Chef's tips

Nutrition (per serving, estimated)

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