Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits
Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits

Hey everyone, it is Drew, welcome to my recipe page. 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 food recipes. This time, I am going to make it a bit tasty. 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 favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is something which I have loved my whole life. They are nice and they look wonderful.

It comes out nice and creamy, great texture and great taste. Add tomatoes with their juices I sauteed the mushrooms prior to adding them and finished the dish off with parmesan cheese and I added a jar of fire-roasted red peppers and some ham (for flavour). Remove from heat and stir in Parmesan and zest of lemon.

To get started with this recipe, we have to first prepare a few ingredients. 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:
  1. Take Garlic-Parmesan Grits
  2. Get 3 1/2 cup water
  3. Make ready 2 each garlic cloves, minced
  4. Get 1 Kosher salt, to taste
  5. Take 1 cup yellow stone-ground grits
  6. Take 1 Black pepper, to taste
  7. Prepare 1 tbsp unsalted butter
  8. Take 2 oz Parmesan, grated
  9. Prepare Ragout of Mixed Mushrooms
  10. Take 1 tsp olive oil
  11. Prepare 1 tbsp unsalted butter
  12. Prepare 2 small shallots, thinly sliced
  13. Make ready 10 oz mixed mush- rooms, cut into 1/2 inch pieces
  14. Prepare 1 cup cannellini beans, cooked
  15. Get 3 each roasted red peppers, cut into 1/2 inch pieces
  16. Prepare 2 each sprigs fresh thyme
  17. Get 1 cup water
  18. Make ready 1 Kosher salt, to taste
  19. Take 1 Black pepper, to taste
  20. Prepare 3 sprigs fresh Italian parsley, leaves removed and roughly chopped

The Best Cannellini Beans Vegetarian Recipes on Yummly Sausage and Mushroom Ragout is rich and meaty with Italian sausage and ground beef. Add sausage and ground beef and garlic. Using the back of a wooden spoon or fork, break apart the meat.

Steps to make Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the grits onto two plates and top with mushroom ragout. Enjoy!

Serve over pasta, gnocchi or spaghetti squash with freshly grated parmesan cheese. While the peppers are cooling in the covered bowl from the beginning of that last step, prepare their marinade. Melt over medium low heat for about five minutes or so. The butter will start to foam, and then suddenly subside. Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a Heat olive oil over moderate heat.

So that’s going to wrap this up with this exceptional 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 confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!