Vegan Red Wine Shiitakes with Creamy Grits

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Servings: 4

Ingredients:

Creamy Grits:

1 cup Carolina White Grits

4 cups vegetable broth

1/2 cup unsweetened almond milk

3 tablespoons vegan butter

Salt and freshly ground black pepper, to taste

Red Wine Shiitakes:

1 pound fresh shiitake mushrooms, cleaned and stemmed

1 tablespoon olive oil

6 cloves garlic, minced

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

1/2 cup Pinot Noir

3/4 cup vegetable stock

Salt and freshly ground black pepper, to taste

Instructions:

1. In a large saucepan, bring the vegetable broth to a boil. Slowly whisk in the Carolina White Grits, stirring continuously to avoid lumps. Reduce the heat to low and cover the saucepan. Cook the grits for 30-40 minutes, stirring occasionally, until they are thick and creamy.

2. Once the grits are cooked, stir in the unsweetened almond milk and vegan butter. Season with salt and freshly ground black pepper to taste. Keep the grits warm, stirring occasionally to maintain their creamy texture.

3. While the grits are cooking, prepare the red wine shiitakes. In a large skillet, melt the vegan butter over medium heat. Add the minced garlic, rosemary, and thyme, and cook for 1-2 minutes, or until fragrant.

4. Add the shiitake mushrooms to the skillet, stirring to coat them in the garlic-herb mixture. Cook the mushrooms for 5-7 minutes, or until they begin to soften and release their moisture.

5. Pour the Pinot Noir and stock into the skillet, and bring the mixture to a simmer. Cook for an additional 10-15 minutes, or until the liquid has reduced and the mushrooms have absorbed the flavors. Thicken with cornstarch slurry, if necessary.

6. Season the red wine shiitakes with salt and freshly ground black pepper to taste.

7. To serve, spoon the creamy grits onto plates and top with the red wine shiitakes.