Tag Archives: grits

Mushrooms and Breakfast… A Few More Recipes

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Breakfast above the Mason & Dixon Line

This recipe is rather informal.

Boil some taters until they are slightly soft. Dice them.

Chop onion or garlic, as well as mushrooms. Anything you have will work, even common button mushrooms.

Pour a generous amount of olive oil into a frying pan and put on a hot burner. When pan is hot, add onion and mushrooms. Cook for 5 minutes, and then add taters.

Cook until browned the way you want them.

Serve with eggs, meat, tofu, etc. Don’t even think about putting ketchup on mushrooms. Verboten!


Breakfast Below the Mason & Dixon Line

Even more informal.

Start with good grits… none of that instant stuff with the PA religious guy on the cardboard container. Grits are merely dried corn, ground “gritty.” Hominy grits are not the same thing. They involve a weak lye solution. You can go here for recommendations for  good grits:


Follow the instructions on the package to make the grits. It should involve 30-60 minutes of cooking. Usually the mill knows best about how to cook its grits, and how much constitutes a “serving,” so I defer to its knowledge.

Meanwhile, chop about ¼ cup mushrooms per serving, and grate 1/8 cup of cheese. Add more if you like.

Cook the mushrooms in butter or olive oil. Perhaps you might use ghee if you are prone to burning your butter.

Add the mushrooms and cheese to the grits when they are just about done. Stir for 5 minutes, or until cheese is melted and evenly distributed.

Redeye gravy is often served over grits. I would not do that here, nor would I pour gravy over them. Eggs, meat, or whatever you like for breakfast may be served with the grits. If you want to mix your grits with your eggs, feel free. Click on the link at the top of the page, and order yourself some good coffee for your breakfast.

Eatmore T.