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 me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits. It is one of my favorites. For mine, I am going to make it a 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 well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is something that I have loved my whole life.

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 get started with this recipe, we must 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 cook it.

The ingredients needed to make Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits:
  1. Get Garlic-Parmesan Grits
  2. Get 3 1/2 cup water
  3. Take 2 each garlic cloves, minced
  4. Prepare 1 Kosher salt, to taste
  5. Make ready 1 cup yellow stone-ground grits
  6. Get 1 Black pepper, to taste
  7. Prepare 1 tbsp unsalted butter
  8. Make ready 2 oz Parmesan, grated
  9. Make ready Ragout of Mixed Mushrooms
  10. Make ready 1 tsp olive oil
  11. Prepare 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. Take 1 cup cannellini beans, cooked
  15. Make ready 3 each roasted red peppers, cut into 1/2 inch pieces
  16. Take 2 each sprigs fresh thyme
  17. Take 1 cup water
  18. Take 1 Kosher salt, to taste
  19. Make ready 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! 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.

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!

Using large skillet, heat oil over medium-high heat. Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft. 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 is 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 reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!