PUMPKIN GRITS WITH MAITAKE MUSHROOMS

WineCheeseScallops
17 hours ago
6 min read

Sometimes a dish feels like fall in a bowl, and this one is exactly that. Pumpkin Grits with Maitake Mushrooms combines the creamy comfort of Southern-style grits with the earthy elegance of sautéed mushrooms, finished with crispy sage and a hint of spice. It’s cozy, seasonal, and downright irresistible.

Close-up of roasted mushrooms and sage leaves on a bed of creamy orange polenta, garnished with parsley, creating a warm, savory dish.

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The sweet pumpkin puree blends seamlessly with Parmesan, cream, and a touch of heat from Frank’s RedHot, while the maitake mushrooms bring a savory, woodsy bite that balances the richness perfectly. Garnished with fried sage leaves, this dish is a showstopper—ideal for an autumn dinner party or a comforting weeknight meal.

This recipe comes from the creative mind of Chef William Dissen, one of Appalachia’s most celebrated chefs and a champion of seasonal, sustainable cooking. Known for blending Southern comfort with refined technique, Dissen crafts dishes that highlight local ingredients in inventive ways. His Pumpkin Grits with Maitake Mushrooms is a perfect example—a recipe that takes humble pantry staples and transforms them into an elevated, autumn-inspired dish. If you’d like to experience his approach to Appalachian-inspired cuisine in your own home, you can find the cookbook on Amazon, here.

To explore more of Chef Dissen's work, check out the links below!

Website:

https://chefwilliamdissen.com

Instagram:

https://www.instagram.com/chefbillyd

The Market Place restaurant:

https://marketplace-restaurant.com

A bowl of creamy yellow grits topped with grilled shrimp, mushrooms, and herbs. Set on a wooden table with green and beige napkins.

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Ingredients on a wooden surface: whole onion, cups of rice and orange puree, clear bowls with butter and spices, creating a vibrant setup.

🎃 Pumpkin

Pumpkin adds more than just seasonal flair—it contributes natural sweetness, velvety texture, and a boost of vitamins A and C. Roasted pumpkin puree deepens the flavor, giving the grits a richness that pairs beautifully with creamy dairy and savory Parmesan. Unlike canned pumpkin pie mix, roasted pumpkin keeps the flavor earthy and pure, making this dish taste fresh and homemade.

Hands slicing mushrooms on a wooden cutting board with a knife. Salt, pepper, and fresh herbs nearby. Bright, natural colors.

🍄 Maitake Mushrooms

Also known as "hen of the woods," maitake mushrooms are prized for their meaty texture and umami depth. When sautéed until golden, they develop a nutty, slightly peppery flavor that enhances the creamy grits. Rich in antioxidants and known for their health benefits, maitakes make this recipe feel gourmet while keeping it nourishing.

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Wooden countertop with ingredients: mushrooms, garlic, sage, onion, spices, and dairy in bowls and cups. "Fire-King" text on glass.

Recipe Origin

This dish is a creation of acclaimed Appalachian chef William Dissen, known for his dedication to sustainable, seasonal cooking. Dissen often draws inspiration from the ingredients of the region, combining classic Southern staples with modern, elevated twists. In this recipe, he transforms humble grits into something extraordinary by infusing them with roasted pumpkin, creating a base that feels both rustic and refined.

Chopped onions, herbs, oil, butter, salt, pepper, and garlic on a wooden cutting board with a chef's knife and measuring spoon.

The maitake mushrooms, with their earthy, woodsy flavor, reflect Dissen’s philosophy of cooking with what the land provides. Paired with crispy sage, bright lemon, and a hint of spice, the dish feels rooted in Appalachian traditions while echoing the elegance of fine dining. It’s a perfect example of how a thoughtful chef can take familiar ingredients and reimagine them into a dish that’s seasonal, comforting, and restaurant-worthy.

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Maitake mushrooms sautéing in a pan with melted butter. The mushrooms are golden-brown, surrounded by a silver pan, creating a savory scene.

Tips, Serving Suggestions, and Storage Advice

Use freshly roasted pumpkin puree for best flavor, but canned puree works in a pinch.
Whisk the grits slowly into boiling water to prevent lumps.
Keep the grits covered while cooking to lock in steam and create creaminess.
Adjust consistency with extra cream or broth if grits become too thick.
Fry the sage quickly—any longer and it will turn bitter.
Don’t overcrowd the mushrooms; cook in batches if needed for even browning.
Add extra Parmesan on top for a richer finish.
Serve as a vegetarian main or as a side dish alongside roasted meats.
Store leftovers in the fridge up to 3 days; reheat gently with a splash of cream.
For meal prep, keep mushrooms and grits stored separately to maintain texture.

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Shrimp atop creamy orange polenta with sautéed mushrooms and herbs. Rustic brown plate on wood, green fabric beside for a cozy, gourmet feel.

Unique Recipe Qualities

Combines Southern-style grits with autumn pumpkin flavor.
Features maitake mushrooms for a gourmet touch.
Balanced with cream, Parmesan, and butter for richness.
Brightened with lemon juice and red pepper flakes.
Garnished with crispy sage for texture and aroma.
A vegetarian-friendly main dish that still feels hearty.
Uses both comfort-food staples and elevated ingredients.
Beautiful presentation with golden mushrooms and vibrant sage.
Seasonal, perfect for fall gatherings or holiday menus.
A fusion recipe blending rustic, Southern, and gourmet traditions.

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Pumpkin Grits with Maitake Mushrooms

Shrimp and mushrooms on creamy orange grits, garnished with herbs in a rounded bowl. A savory, colorful dish with rich textures.

Ingredients

For the Grits

1 Tbsp canola oil
1 cup yellow onion, small-diced
1 Tbsp garlic, minced
4 cups water
1 cup quick grits
1 cup roasted pumpkin puree
½ cup heavy cream
¼ cup Parmesan cheese, shredded
2 Tbsp unsalted butter
1 Tbsp Frank’s RedHot
1 tsp kosher salt, plus more to taste
½ tsp black pepper, freshly ground, plus more to taste

For the Mushrooms

1 lb maitake mushrooms, cut into golf ball–sized pieces
3 Tbsp canola oil
8 sage leaves
½ tsp kosher salt, plus more to taste
2 garlic cloves, sliced
2 Tbsp unsalted butter
2 Tbsp lemon juice, freshly squeezed
Pinch red pepper flakes
1 Tbsp parsley, roughly chopped
Black pepper, freshly ground, to taste

Instructions

For the Grits:

Heat oil in a medium saucepan over medium-high heat. Add onion and cook until translucent, 2–3 minutes. Stir in garlic and cook until fragrant, 1 minute.
Add water and bring to a boil. Slowly whisk in the grits in a steady stream. Reduce heat to medium-low, cover, and cook 5–7 minutes, stirring occasionally, until thickened. Remove from heat.
Stir in pumpkin, cream, Parmesan, butter, hot sauce, salt, and pepper. Taste and adjust seasoning. Cover and keep warm.

For the Mushrooms:

Heat oil in a large sauté pan over medium-high heat. Add sage leaves and fry until crisp, 15–20 seconds. Transfer to a paper towel and sprinkle with salt.
Add mushrooms to the pan and cook until golden, 2–3 minutes per side. Stir in garlic and cook 1 minute more.
Add butter, lemon juice, and red pepper flakes. Cook until bubbling, about 1 minute. Remove from heat and stir in parsley and ½ tsp salt. Taste and adjust seasoning.

To Serve:Spoon pumpkin grits into a serving bowl, arrange mushrooms around the edges, and garnish with crispy sage. Serve immediately.

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