Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits. It is one of my favorites food recipes. This time, I will 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 popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. 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 begin with this particular recipe, we have to first 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 can achieve 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. Make ready water
3. Take garlic cloves, minced
4. Get Kosher salt, to taste
5. Prepare yellow stone-ground grits
6. Prepare Black pepper, to taste
7. Make ready unsalted butter
8. Make ready Parmesan, grated
9. Take Ragout of Mixed Mushrooms
10. Take olive oil
11. Prepare unsalted butter
12. Take shallots, thinly sliced
13. Prepare mixed mush- rooms, cut into 1/2 inch pieces
14. Take cannellini beans, cooked
15. Get roasted red peppers, cut into 1/2 inch pieces
16. Prepare sprigs fresh thyme
17. Get water
18. Make ready Kosher salt, to taste
19. Make ready Black pepper, to taste
20. Make ready sprigs fresh Italian parsley, leaves removed and roughly chopped

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!

So that is going to wrap it up with 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’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!