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Ragout of Mixed Mushrooms, Roasted Red Peppers and Cannellini Beans over Garlic-Parmesan Grits

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We hope you got benefit from reading it, now let’s go back to ragout of mixed mushrooms, roasted red peppers and cannellini beans over garlic-parmesan grits recipe. 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. Take Garlic-Parmesan Grits
  2. Prepare 3 1⁄2 cup water
  3. You need 2 each garlic cloves, minced
  4. Use 1 Kosher salt, to taste
  5. Get 1 cup yellow stone-ground grits
  6. Provide 1 Black pepper, to taste
  7. You need 1 tbsp unsalted butter
  8. Prepare 2 oz Parmesan, grated
  9. Provide Ragout of Mixed Mushrooms
  10. Provide 1 tsp olive oil
  11. Prepare 1 tbsp unsalted butter
  12. Prepare 2 small shallots, thinly sliced
  13. Get 10 oz mixed mush- rooms, cut into 1⁄2 inch pieces
  14. Get 1 cup cannellini beans, cooked
  15. Prepare 3 each roasted red peppers, cut into 1⁄2 inch pieces
  16. Use 2 each sprigs fresh thyme
  17. Take 1 cup water
  18. Take 1 Kosher salt, to taste
  19. Prepare 1 Black pepper, to taste
  20. You need 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!

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