Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits:
- Make ready Garlic-Parmesan Grits
- Take 3 1/2 cup water
- Prepare 2 each garlic cloves, minced
- Get 1 Kosher salt, to taste
- Prepare 1 cup yellow stone-ground grits
- Get 1 Black pepper, to taste
- Take 1 tbsp unsalted butter
- Prepare 2 oz Parmesan, grated
- Make ready Ragout of Mixed Mushrooms
- Prepare 1 tsp olive oil
- Make ready 1 tbsp unsalted butter
- Take 2 small shallots, thinly sliced
- Take 10 oz mixed mush- rooms, cut into 1/2 inch pieces
- Make ready 1 cup cannellini beans, cooked
- Prepare 3 each roasted red peppers, cut into 1/2 inch pieces
- Get 2 each sprigs fresh thyme
- Take 1 cup water
- Make ready 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Take 3 sprigs fresh Italian parsley, leaves removed and roughly chopped
Instructions to make Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits:
- To begin place a medium size saucepot over high heat. Add 3 1/2 cups water, garlic and a pinch of salt. Bring the water to a boil, and add the grits slowly while whisking the entire time. Turn the heat down to low and continue cooking and whisking, making sure that the grits are not sticking to the bottom of the pot. The grits will need to cook for about 25-35 minutes but check back and whisk every 5 minutes.
- Place a large sauté pan over medium heat. Add olive oil and 1 tablespoon butter, then add shallots. Cook the shallots for 2-3 minutes, then add mushrooms. Continue cooking for about 4-5 minutes or until the mushrooms have wilted and released some liquid. Add the cannellini beans, peppers, thyme, 1 cup water, salt and pepper, and turn the heat down to low. Cook for 10-12 minutes.
- When the grits are tender and don’t taste “gritty,” they are done. If they are too thick, add a touch of water, if they are too thin, cook them for 6-7 minutes longer. Season the grits with salt, pepper, 1 tablespoon butter and Parmesan, then remove from heat.
- When the ragout has cooked for 10-12 minutes, remove from heat, season with salt, pepper and parsley. Remove the thyme sprigs from the ragout and discard.
- Divide the grits onto two plates and top with mushroom ragout. Enjoy!
So that’s going to wrap this up for this special food ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
