Ragout of Mushrooms with Grits

Preparation info

  • Serves

    six to eight

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is a spectacular side dish for almost any meat, but it’s especially fine with beef. The ragout of mushrooms is much more intensely flavored than the same mushrooms sautéed in butter would be. And now that we can find coarse-ground grits that stand up to cooking, we’re getting used to using it as a side dish at dinner. This comes out fine with standard white mushrooms, but it’s better to mix in some exotic or even wild species if you can find them. Serve it with steak, roast beef, roast