Mushrooms & Grits with Lemon Butter Sauce

(inspired by 1885 Grill, Chattanooga)

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LEMON BUTTER SAUCE

Ingredients

• 12 Tbsp. Cold Unsalted Butter, cut into ½ inch pieces, divided
• 2 Tbsp. Yellow Onion, finely chopped
• 2 Garlic Cloves, minced
• 1/3 cup Dry White Wine
• 3 Tbsp. Fresh Lemon Juice
• Kosher Salt and Ground White Pepper (optional)

Instructions

1. Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about ¼ cup, about 3-5 minutes.
2. Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slow soften into an emulsified sauce, not quickly melting it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. Season the sauce with salt and pepper, then remove from heat.
3. Serve immediately or store sauce upto 2 hours at room temperature. If you are to reheat the sauce do it over a low setting, otherwise the sauce will separate.
4. If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. Don’t worry after a few times of making the sauce you will get the hang of it.
5. Cooking this sauce on low heat is key.

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MUSHROOMS & GRITS

Ingredients

• 2 Tbsp. Olive Oil + 2 Tbsp. Olive Oil 
• 1½ Tbsp. Capers
• 1 pound Baby Bella Mushrooms, cut in half or thereabouts
• ½ Small Yellow Onion, chopped fine
• 2 cups Baby Kale
• 1 jar Roasted Red Peppers -or- Sun Dried Tomatoes
• 2 Tbsp. Sherry
• ¼ cup Dry White Wine
• 2 ½ cups Grits, cooked as directed

Instructions

1. Prepare grits as directed on the box.
2. Heat a large cast iron skillet over medium-high heat. Add the olive oil and the capers. Shake the pan until the capers are in one layer. Reduce heat to medium/medium-high, and sauté for 2 to 3 minutes undisturbed, until the capers are golden-brown. Shake the pan again and continue to sauté for another 1 to 2 minutes until capers are golden-brown on all sides, shaking the pan occasionally. Transfer to a small bowl to cool to room temperature. 
3. In same skillet, heat over medium-high olive oil.  Add mushrooms and onion.  Saute until tender.  Add baby kale, red peppers -or- sun dried tomatoes, sherry, white wine, salt and pepper.  Bring to a boil cook on low until baby kale is wilted and juices are reduced.
4. Plate grits.  Spoon mushrooms over the grits and top with lemon butter sauce.  Enjoy!