Grits with Wild Mushrooms and Sherry Broth
Douglas Keane and his mother, Kathryn Douglas, occasionally hunt for mushrooms together on the Sonoma Coast in California. After one of their more successful foraging trips, she came up with this earthy recipe while cooking for Keane and his brother. Keane describes it as one of the most satisfying dishes he has ever eaten because the brilliant sherry broth adds a sophisticated twist to one of his favorite comfort foods, creamy grits.
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