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. More Recipes With Mushrooms
April 2006
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Credit:
© Quentin Bacon
Recipe Summary
Ingredients
Directions
Make Ahead
The sautéed porcini and sherry broth can be refrigerated separately overnight. Gently reheat the porcini and the sherry broth separately.
Notes
Douglas Keane prefers stone-ground grits from Anson Mills (ansonmills.com) because of their intense corn flavor.