Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive 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 bit unique. This is gonna smell and look delicious.
Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare Garlic-Parmesan Grits
- Make ready 3 1/2 cup water
- Prepare 2 each garlic cloves, minced
- Make ready 1 Kosher salt, to taste
- Get 1 cup yellow stone-ground grits
- Get 1 Black pepper, to taste
- Prepare 1 tbsp unsalted butter
- Prepare 2 oz Parmesan, grated
- Get Ragout of Mixed Mushrooms
- Make ready 1 tsp olive oil
- Take 1 tbsp unsalted butter
- Prepare 2 small shallots, thinly sliced
- Get 10 oz mixed mush- rooms, cut into 1/2 inch pieces
- Get 1 cup cannellini beans, cooked
- Get 3 each roasted red peppers, cut into 1/2 inch pieces
- Get 2 each sprigs fresh thyme
- Make ready 1 cup water
- Get 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Take 3 sprigs fresh Italian parsley, leaves removed and roughly chopped
Steps 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 is going to wrap it up with 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’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
