Flavorful sauteed wild mushrooms are the perfect accompaniment with creamy homemade grits and eggs! These wild mushroom grits will quickly become a weekend breakfast favorite.
If you’ve got a long holiday-filled weekend ahead of you and need a hearty breakfast, you really can’t go wrong with a big bowl of comforting grits and eggs!
Today’s version is inviting a mess of wild mushrooms to the party and it’s a thing of breakfast magic, lemme tell ya.
Picture this: a bowl of hot and creamy grits, garlic butter sauteed mushrooms spooned on top, a big fried egg, and a sprinkle of fresh asiago cheese. It’s what holiday week breakfast dreams are made of.
If you’ve never tried your hand at homemade grits before, this is a great basic recipe to start with! It’s just water, corn grits, a bay leaf for flavoring, and a little heavy cream folded in at the end.
Nice and simple just how grits should be!
These Grits and Eggs feature…
- Creamy homemade grits and sauteed wild mushrooms
- Fried eggs and freshly grated asiago cheese on top
- Ready in 30 minutes and an amazing weekend breakfast
Making the Grits and Eggs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Water
- Grits
- Bay leaf
- Heavy whipping cream
- Unsalted butter
- Mushrooms
- Garlic
- Thyme
- Eggs
- Asiago cheese
Choosing Your Mushrooms
The beauty of this recipe is that any kind of mushroom works great here! I typically try to go with a wild mushroom blend of oysters, shiitakes, porcini, creminis, or morels. The more mushrooms you can jam in these grits, the more incredible umami flavor you’ll have.
If you’re looking to keep this recipe more budget-friendly, regular button mushrooms or baby bellas will also work great.
Tips for Perfect Grits
- Bring grits to a boil then let sit off-heat – bring the grits, water, and a bay leaf to a boil, then cover and let it sit offheat for 15 minutes. This soaking method helps make for perfectly soft and creamy grits.
- Cook grits over medium-low – once the grits have soaked in boiling water, return them to medium-low heat and stir occasionally 15-20 minutes until water is evaporated and grits are tender and creamy.
- Add heavy cream off-heat – this adds that signature creamy element to the grits.
Recipe Variations
Try these ideas for a different twist on these grits.
- Add more vegetables – try adding spinach, kale, or sweet pepper to mushrooms during the sautéing step.
- Make it meaty – add browned breakfast sausage or bacon to bowls.
- Use a different cheese – try topping bowls with feta, goat cheese, shredded cheddar, or Parmesan.
Trust me, this is one twist on grits and eggs you’re going to want to hang onto forever! The earthiness from the wild mushrooms is an absolute dream with the picture-perfect creamy grits and that obligatory egg on top.
Breakfast is served and dang if it isn’t just gorgeous.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfasts to make next!
- Asparagus Smoked Salmon Avocado Toast
- Cheddar Broccoli Egg Bake
- Poblano Sweet Potato Black Bean Breakfast Enchiladas
Wild Mushroom Grits and Eggs
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Ingredients
- 6 cups water
- Salt and pepper to taste
- 1-1/2 cups old-fashioned corn grits (not quick-cooking)
- 1 medium bay leaf
- 1/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 3 cups sliced wild mushrooms (a mix of shiitake, porcini, morels, etc)
- 2 medium cloves garlic, minced
- 1 tablespoon minced fresh thyme
- Cooked eggs of your choice and grated asiago cheese for serving
Instructions
- In a large saucepan, add water and lightly salt. Add grits and bay leaf. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit offheat 15 minutes to soak grits.
- Return grits to medium-low heat and uncover. Cook grits over medium-low heat, stirring occasionally until water is absorbed and grits are tender, about 15-20 minutes.
- Remove grits from heat and discard bay leaf. Fold heavy cream into grits with a rubber spatula until smooth. Season grits with additional salt and pepper to taste, cover, and keep warm while you make the mushrooms.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and saute 3-5 minutes until tender. Add garlic and thyme and cook 1 additional minute until fragrant. Season with salt and pepper to taste.
- Divide grits between 4 serving bowls and top with sauteed mushrooms, cooked eggs of your choice, and grated asiago cheese. Serve immediately and enjoy!
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