I made this beautiful, rich, luscious mushroom dish recently on a night my DH was out of town. You see, I live it up when he’s gone. 😉
Luscious Mushroom Ragout for 1
6 oz. Crimini mushrooms, cleaned and chopped
6 oz. Shiitake mushrooms, cleaned and chopped
1 tsp. olive oil
2 Tbsp. unsalted butter, divided
1 c. water
1/4 c. white grits
Heat olive oil in a pan on medium. Add mushrooms and sautée until cooked through, approximately 10 minutes.
Add 1 Tbsp. butter, cook until butter melts and mushrooms start to brown, about 5 minutes.
In a medium pot, bring the water to a boil and add the grits, turn heat down to medium and cook, stirring, 5 minutes or until done. Add a hand full of Parmesan cheese and remaining tablespoon of butter. Stir to combine.
Bring a small pot of water up to a simmer over medium heat and add a cap full of vinegar. While you are waiting for the water to come up to temperature, prepare your eggs. Crack the first egg into a small dish (those little tiny glass bowls TV chefs like Julia Child used to use for prep are perfect here). Check for shells. From here, you can either strain the egg whites to get rid of the wispy bits that will never coalesce into a nice beautiful poached egg (to accomplish, gently tip the cracked egg into your smallest medium-fine hand held strainer and very gently shake to get rid of the wispy bits), or you can tip the egg into the water as-is. Either method is just fine. I let a very small bit of water just peek into the dish while I’m lowering the egg into its bath to help it set a bit while still in the protection of the dish, but that’s just me. Your method will vary.
Gently simmer 2-4 minutes or until your desired egg white set and yolk jiggliness has been achieved.
Assemble your dish and sprinkle with Romano. Serve and enjoy.