Ingredients
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Directions
- Cut king trumpet mushrooms into quarters. Toss mushrooms with oil, salt, pepper and dried thyme.
- Heat oil in sauté pan. When oil is about to smoke, add trumpet mushrooms to the pan.
- Allow mushrooms to cook and render. Don't move the mushrooms and let them cook long enough to brown and caramelize. Remove from heat when caramelized.
- Heat grits. When grits are hot, add goat cheese and allow goat cheese to melt and incorporate into grits.
- Pour grits into bowl, place seared mushrooms on top of grits. Garnish with black garlic chili sauce and micro cilantro.
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Chef's Notes
Make sure when searing the king trumpets that you allow enough time for them to caramelize. Sear them on both cut sides to get rich browning of the mushrooms.
