Go Back
+ servings
Millet Grits & Mushrooms

Millet Grits with Garlic Rosemary Mushrooms

Course: Appetizer, Breakfast, Main Course
Keyword: plant based, plantbased, vegan
Total Time: 30 minutes
Servings: 4 persons
Author: Kenneth
Tips for success: Millet should have a slightly al dente bite when finished. Feel free to use any mushroom you like, baby bellas would work perfect. For the white wine, any wine you would drink you can use. If you cannot find cashew creamy, any plain non-dairy yogurt will work. If you cannot find non-dairy yogurt, non-dairy cream will work. I would recommend not using coconut cream because it will add a sweet component to your savory meal.
Print Recipe



  • 3 cups low sodium vegetable stock
  • 1 ½ cups unsweetened cashew milk
  • 2 tablespoons avocado oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon + 1 teaspoon nutritional yeast
  • 1 cup millet
  • 5.3 oz. unsweetened plain cashewgurt

Garlic Rosemary Mushrooms:

  • 4 tablespoons avocado oil
  • 8 oz. baby shiitake mushrooms rinsed and dried
  • 5 cloves garlic chopped fine
  • 2 rosemary sprigs leaves chopped fine
  • ¼ cup fine chopped Italian parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ cup white wine
  • 2 tablespoons extra virgin olive oil


  • Turn on the heat to medium in a medium pot add vegetable stock, cashew milk, avocado oil, kosher salt and black pepper, bring to a boil. Once boiling whisk in the nutritional yeast and millet, bring to a boil, cover and reduce the heat to low, and whisk every 5 minutes for 25 minutes. Stir in cashewgurt, cover, turn off heat and let steam for 5 minutes. Taste and adjust seasoning, millet should be creamy, add 2-4 tablespoons of liquid if needed.
  • While the millet cooks, turn on the heat to medium in a skillet add avocado oil and shiitake mushrooms, cook for 3 minutes, stirring occasionally. Add garlic, rosemary, half of the parsley, kosher salt, black pepper and garlic powder, stir three or four times, then add white wine. Cut off the heat.
  • Serve millet in individual plates with a heaping spoonful of mushrooms, garnish with remaining parsley and drizzle with olive oil. Serve hot.