Roasted+Mushrooms+With+Goat+Cheese+and+Organic+Grits

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Jane Restaurant The unusual marriage of ingredients in this dish served at [|Jane] is described by Brian Ellis, the restaurant’s 32-year-old executive chef, as “a Southern twist on the Italian dish of roast mushrooms and polenta.” Whatever its cultural origins, the combination of roasted mushrooms and grits is pure comfort food, with a slight touch of sophistication. The jalapeño pepper perks it up, and the goat cheese enriches it. Ellis points out that oyster mushrooms are delicate — if they sit around after being roasted, “they can dry up,” he said. “So if you’re not going to eat them right away, don’t cook them until just before serving.” You should do a quick 8-minute sauté, and add them to the roasted mushrooms. He introduced the dish in the spring, but it is a year-round, multipurpose dish: “You can have it for breakfast, lunch, dinner or late night.”

Roasted Mushrooms With Goat Cheese and Organic Grits
//Yield// 6 servings //Time// 45 minutes Adapted from Brian Ellis, executive chef, Jane restaurant

For the mushrooms:

 * 1 cup shiitakes, cleaned and hard stems discarded
 * 1 cup oyster mushrooms, cleaned and hard stems discarded
 * 1 cup cremini mushrooms, cleaned and hard stems discarded
 * 1/4 cup extra virgin olive oil
 * 1 sprig thyme
 * 4 cloves garlic
 * Salt and freshly ground black pepper

For the grits:

 * 2 cups milk
 * 1 jalapeño, split and seeded
 * 1 clove garlic
 * 1 bay leaf
 * 1 sprig rosemary
 * 1 teaspoon kosher salt
 * 1 cup organic grits
 * 2 tablespoons butter
 * 2 ounces fresh goat cheese

Method
Source: Adapted from Brian Ellis, executive chef, Jane restaurant
 * 1. For the mushrooms: Preheat oven to 400 degrees. In a mixing bowl, combine the shiitakes, oyster mushrooms, creminis, olive oil, thyme and garlic. Season with salt and pepper to taste. Transfer to a sheet pan, and roast for 15 minutes. Remove from heat, discard thyme and garlic, and cover to keep warm. While the mushrooms are roasting, prepare the grits.
 * 2. For the grits: In a saucepan over medium heat, combine milk, 2 cups water, jalapeño, garlic, bay leaf, rosemary and salt. Bring to a simmer then remove from heat. Pour through a fine-meshed strainer into a heatproof bowl, and discard the solids.
 * 3. Return the liquid to the saucepan, and place over high heat to bring to a boil. Add the grits, lower the heat to medium, and stir constantly until fully cooked and smooth, about 15 to 20 minutes. Add butter and mix well.
 * 4. Add the goat cheese immediately before serving and mix well. Divide the grits among six plates, and spoon the roasted mushrooms over the grits.
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