Peninsula Grills
Low Country Oyster Stew
with wild Mushroom Grits
- 2 Tbl. Smoked Bacon, inch dice
- Cup Vidalia or other sweet onion, diced
- Tsp. Garlic, minced
- 2 Tbl. Mix of Red, Green & Yellow Peppers, finely diced
- 1 Cups Dark Chicken Stock
- Cup Heavy Whipping Cream
- 2 Tbl. Fresh Basil, chopped
- Pinch Freshly Ground Black Pepper
- Pint Oysters with their liquor (about 20)
In a medium saucepan over medium-high heat, saut the bacon for 3 or 4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add the onion, garlic and peppers, reduce the heat to medium, and saut for 2 to 3 minutes, or until the vegetables are translucent.
Add the stock and cream and simmer, stirring occasionally, for 2 to 3 minutes, just to thicken slightly. Add the oysters and basil and simmer for 1 to 2 minutes, or until the oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper. Serve immediately.
For the Mushrooms:
- 2 Tbl. Unsalted Butter
- Lb. Button or Cremini Mushrooms, cleaned with a damp paper
- towel, stems removed and caps quartered
- Lb. Shiitake Mushrooms, cleaned with a damp paper towel,
- stems removed and caps sliced into 1/8-inch slices
- Cup Dark Chicken Stock
- Tsp. Kosher Salt
- 1 Tsp. Freshly Ground Black Pepper
Heat the butter in a medium saut over medium-high heat until foaming. Add the button mushrooms and saut for 1 minute. Add the shiitakes and mix well. Increase the heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2 to 3 minutes, or until all the liquid is evaporated. Set aside.
For The Grits:
- 3 Cups Water
- 1 Cup Heavy Whipping Cream
- 2 Tbl. Unsalted Butter
- 2 Tsp. Garlic, minced
- 1 Tsp. Kosher Salt
- Tsp. White Pepper
- 1 Cup Stone-ground White Grits
- 1 Cup Milk
- Cup Asiago Cheese, grated
In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and wild mushrooms and set aside in a warm place.
To Serve:
Divide the grits between 4 warm bowls. Spoon the oyster stew around the grits, making sure that each serving gets its share of oysters.
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