Recipe: Tasty 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. If It's Outside, We're All In. Remove the thyme sprigs from the ragout and discard. Raise heat to medium-high, add peppers and salt, Stir well into onions.

Add red pepper, and saute for two more minutes. Put on low and add lemon juice and wine. Drizzle with olive oil then add Italian seasoning, salt, pepper and toss until well combined. 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 it.

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

1. It's of Garlic-Parmesan Grits.
2. You need 3 1/2 cup of water.
3. It's 2 each of garlic cloves, minced.
4. It's 1 of Kosher salt, to taste.
5. Prepare 1 cup of yellow stone-ground grits.
6. It's 1 of Black pepper, to taste.
7. You need 1 tbsp of unsalted butter.
8. Prepare 2 oz of Parmesan, grated.
9. It's of Ragout of Mixed Mushrooms.
10. You need 1 tsp of olive oil.
11. You need 1 tbsp of unsalted butter.
12. Prepare 2 small of shallots, thinly sliced.
13. You need 10 oz of mixed mush- rooms, cut into 1/2 inch pieces.
14. You need 1 cup of cannellini beans, cooked.
15. You need 3 each of roasted red peppers, cut into 1/2 inch pieces.
16. Prepare 2 each of sprigs fresh thyme.
17. You need 1 cup of water.
18. It's 1 of Kosher salt, to taste.
19. Prepare 1 of Black pepper, to taste.
20. It's 3 of sprigs fresh Italian parsley, leaves removed and roughly chopped.

Dump the veggies to a baking sheet and place in the preheat oven. Garnish with fresh parsley before serving. Drizzle with the olive oil and sprinkle with the minced garlic, salt, and pepper. Stir the mixture occasionally during the cooking time.

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

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!.

Slice the small mushrooms thickly and cut the large ones in a large dice. Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt. Remove the shitake stems and discard. Quarter the mushrooms and set aside. Add the mushrooms to the skillet in a single layer in the pan.