Wild Mushroom Grits With Poached Eggs And Serrano Chile Sauce And Blue Corn Tortilla Strips Recipes

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Baked Grits with Ham, Wild Mushrooms and Parmesan image

Categories Cheese Mushroom Side Bake Dinner Parmesan Ham Fall Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

4 3/4 cups water
1 teaspoon salt
1 cup corn grits*
3/4 cup grated Parmesan cheese (about 3 ounces)
1/2 cup (packed) grated white cheddar cheese (about 2 ounces)
4 tablespoons (1/2 stick) butter
1 large egg
4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced
1/2 cup matchstick-size strips country ham
2 tablespoons minced shallot
1/2 cup dry white wine
1/2 cup whipping cream
2 tablespoons minced fresh thyme
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.

Steps:

Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.
Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

POACHED EGGS WITH MUSHROOMS TWO WAYS

Poached Eggs with Mushrooms Two Ways image

Provided by Lillian Chou

Categories Egg Mushroom Brunch Poach Roast Sauté Vegetarian Lunch Vinegar Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

3 pounds white mushrooms, divided
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1/2 cup packed flat-leaf parsley sprigs
4 garlic cloves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 tablespoon distilled white vinegar
8 large eggs
3/4 teaspoon cumin seeds, toasted and lightly crushed
Flaky sea salt such as Maldon
Serve with:
buttered baguette slices

Steps:

Prepare mushrooms:
Preheat oven to 450°F with racks in upper and lower thirds.
Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
Poach eggs while mushrooms roast:
Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
To serve:
Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

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