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 Carrillo, welcome to our 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 food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

It comes out nice and creamy, great texture and great taste. Add tomatoes with their juices I sauteed the mushrooms prior to adding them and finished the dish off with parmesan cheese and I added a jar of fire-roasted red peppers and some ham (for flavour). Tomato Soup with Cannellini Beans & Garlic Confit - Perfect Comfort Food!

Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. 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 begin with this particular recipe, we have to first 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 that.

The ingredients needed to make Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits:
  1. Prepare Garlic-Parmesan Grits
  2. Take 3 1/2 cup water
  3. Make ready 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. Make ready 1 tbsp unsalted butter
  8. Take 2 oz Parmesan, grated
  9. Get Ragout of Mixed Mushrooms
  10. Get 1 tsp olive oil
  11. Make ready 1 tbsp unsalted butter
  12. Take 2 small shallots, thinly sliced
  13. Prepare 10 oz mixed mush- rooms, cut into 1/2 inch pieces
  14. Make ready 1 cup cannellini beans, cooked
  15. Take 3 each roasted red peppers, cut into 1/2 inch pieces
  16. Make ready 2 each sprigs fresh thyme
  17. Prepare 1 cup water
  18. Make ready 1 Kosher salt, to taste
  19. Take 1 Black pepper, to taste
  20. Get 3 sprigs fresh Italian parsley, leaves removed and roughly chopped

Place all ingredients except the chickpeas in a food processor and blend on high until well combined, stopping occasionally to scrape down the sides. Grab the recipe for this Roasted Red Pepper Pasta with caramelized mushroom, parmesan cheese and basil for a quick and easy weeknight meal. It's some freshly made pasta coated with the most delicious and easy sauce ever. It's made up of roasted red peppers, garlic, a touch of olive oil and.

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!

Recipe: Mushroom Ragout with Spinach-Parm PolentaCategory: VegetarianHow long does it take? When the polenta mixture becomes solid, mix in the Parmesan Spoon over the polenta and sprinkle with extra Parmesan. Serve with a side salad and crusty bread. Recipe: Ragout of Broccolini, Beans, and Sausage. White beans, sausage, and broccoli are a classic Mediterranean combination.

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