Preheat the oven to 400 degrees(F).
Rough chop the mushrooms and put them on a sheet pan.
Drizzle the mushrooms with the olive oil, and sprinkle with a few pinches of salt and pepper. Toss to coat the mushrooms in the oil and salt and pepper.
Roast the mushrooms at 400 degrees for 10-15 minutes or until they are super brown.
While the mushrooms are roasting, make the grits.
In a medium sized sauce pan, whisk together the water, non-dairy milk, salt and sugar. Heat on medium and bring to a simmer.
Reduce heat to low and very, very slowly whisk in the grits. The slower the better, whisking the whole time. Making sure there are no lumps.
Put a cover on the grits and simmer on low for 10-15 minutes, whisking every few minutes until the grits are super thick.
Remove the grits from the heat, stir in the vegan butter and jalapenos.
Once the mushrooms are done, toss them in the BBQ sauce.
Then serve a bowl with grits and mushrooms on top!