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Welcome to the Home of Adluh Flour, where quality products have been milled since 1900. Located in the Historic Congaree Vista, our blinking neon sign has become a cultural icon for the City of Columbia. We invite you to explore the traditions of Allen Brothers Milling Company and learn more about the products we proudly produce.


Fried Wild Mushroom Adluh Grit Cakes
  4 cups Adluh Stone-ground White Grits
  2 Portobello Mushrooms stemmed, cut in half and sliced
  4 tablespoons Olive Oil
  1 Onion large and chopped
  1/2 tablespoon Garlic minced
  3 tablespoons Flour
  2 cups Mushroom Stock
  2 cups Vegetable Stock
  1/2 cup Red Wine optional
  1 pound Shiitake Mushrooms stemmed and sliced
  1/2 pound Button Mushrooms sliced

 
Place mushroom stems in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer for 25-30 minutes. Remove stems and reduce liquid by half. You now have about 2 cups of mushroom stock. Sauté Portobello mushrooms in oil for 4-5 minutes. Using a slotted spoon, transfer mushrooms to a bowl. Add the onion to the oil and wilt down for 4-5 minutes. Add garlic and cook for 1 minute. Then add flour to make a light roux. Add the grits then add the mushroom stock, vegetable stock and red wine. Stir well to eliminate lumps. Add all the mushrooms into the grits. Pour into a pan and let set overnight. Cut into squares and deep fry.

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