Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. 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.

To get started with this particular recipe, we must prepare a few components. You can have 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. Make ready Garlic-Parmesan Grits
2. Take water
3. Get garlic cloves, minced
4. Take Kosher salt, to taste
5. Take yellow stone-ground grits
6. Take Black pepper, to taste
7. Make ready unsalted butter
8. Get Parmesan, grated
9. Take Ragout of Mixed Mushrooms
10. Get olive oil
11. Prepare unsalted butter
12. Get shallots, thinly sliced
13. Get mixed mush- rooms, cut into 1/2 inch pieces
14. Get cannellini beans, cooked
15. Make ready roasted red peppers, cut into 1/2 inch pieces
16. Get sprigs fresh thyme
17. Prepare water
18. Make ready Kosher salt, to taste
19. Take Black pepper, to taste
20. Prepare 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 this 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 sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!