Hello everybody, it’s 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. It is one of my favorites. For mine, 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 well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is something which I have loved my whole life.

To get started with this particular recipe, we must 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 cook that.

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. Prepare 3 1/2 cup water
3. Get 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. Make ready 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. Prepare 1 cup cannellini beans, cooked
15. Get 3 each roasted red peppers, cut into 1/2 inch pieces
16. Make ready 2 each sprigs fresh thyme
17. Make ready 1 cup water
18. Take 1 Kosher salt, to taste
19. Take 1 Black pepper, to taste
20. Prepare 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:

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!

So that is going to wrap this 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 reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!