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Woodson's Mill Wild Mushrooms Grits

Woodson's Mill Grits | Wild Mushrooms | Bourbon

What's a Southern meal without some grits? Thankfully for Chef Jason Alley, we won't have to find out any time soon thanks to his bourbon-y, mushroom-y grits recipe featuring Woodson's Mill All Natural Grits.



For the Grits:

  • 2 Cups, Woodson's Mill Grits
  • 3 1/2 Cups, Water 
  • 3 Tablespoons, Unsalted Butter
  • Salt + Pepper, To Taste

For the Mushrooms:

  • 1 1/2 lbs, Mixed Mushrooms, Sliced and Torn to Bite Sized Pieces
  • 1 Medium Shallot, Sliced
  • 1 Tablespoon, Minced Fresh Rosemary
  • 1 Ounce, Vegetable Oil
  • 1 Cup, Beef Stock (can substitute chicken, vegetable, or mushroom stock)
  • 2 Ounces, Bourbon
  • 2 Tablespoons, Unsalted Butter



  1. In a medium sauce pan, whisk together the grits and water, and place over high heat.
  2. Bring the grits to a boil, and reduce heat to medium low, simmer for 20 minutes, stirring often.
  3. Heat a large sauté pan over medium heat.
  4. When pan is very hot, but not smoking, add the oil.
  5. Add the mushrooms to the pan, and sauté, allowing to brown slightly.
  6. Add the shallots, and cook until just translucent.
  7. Remove the mushrooms and shallots from the heat, and deglaze with the bourbon.
  8. Return the pan to the heat, allow the bourbon to cook off for about 30 seconds, and add stock and rosemary.
  9. Reduce the stock by half, then vigorously whisk in the 2 tablespoons of butter to emulsify.
  10. Season to taste with salt and pepper and remove from the heat.
  11. When grits are cooked, add the butter, season with salt and pepper, and transfer to a serving bowl.
  12. Top the grits with the mushroom mixture, and serve immediately.

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