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, hope you’re having an incredible day today. Today, I’m gonna show you how 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 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 foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is something that I’ve loved my entire life. They’re nice and they look wonderful.

Season with the salt and pepper, and stir in the parsley. Divide the Creamy Polenta among four to six shallow bowls, and top with the mushroom ragout. Garnish with the Parmesan and chives, and serve hot.

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

I have such a simple recipe for you today. Roasted mushrooms and veggies, that's it! Using large skillet, heat oil over medium-high heat. Raise heat to medium-high, add peppers and salt, Stir well into onions.

Instructions 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!

Continue to cook until peppers JUST START to get soft. Perfect served over rice, potatoes, or sliced polenta This White Bean and Mushroom Ragout is super healthy, easy to make, and absolutely delicious. Perfect served over rice, potatoes, or sliced polenta. season with salt and pepper if desired, and serve. Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper.

So that’s going to wrap it up for this exceptional food ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!