Mushroom Cassoulet

Recipe courtesy of Jennifer of Domestic Diva’s Blog


Traditionally made with meat, this slow-cooked bean stew with vegetables and fresh herbs, has been reinvented with mushrooms.

Servings: 4-6

Time: 2-3 hours


2 cups portabella mushrooms, chopped
1 cup shiitake mushrooms, chopped
1 cup cannellini beans, soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)
2 tbsp olive oil
1 medium yellow onion, peeled and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 garlic cloves, peeled and chopped
5 cups water (preferably filtered)
2 tbsp tomato paste
1 tsp smoked paprika (pimenton)
1 bouquet garni of bay leaf, thyme and parsley tied together with kitchen twine
1 cup breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp parsley, chopped
Salt and freshly ground pepper


Preheat the oven to 350°F.

In a braising pan with a tight-fitting lid, heat the extra virgin olive oil over medium heat. Add onion, celery and carrots, stirring occasionally until lightly caramelized (about 10 minutes). Add garlic and cook for 1 more minute. Add the mushrooms and cook until tender, about 4 minutes.Add cannellini beans, water, tomato paste, paprika, bouquet garni and a pinch or two of salt and a dash of pepper. Stir to combine. Cover with lid and bake in the oven for 90 minutes to 2 hours, or until beans are tender.

Meanwhile, toss the breadcrumbs with the olive oil, parsley, salt, and pepper.

Remove cassoulet from oven and check seasoning (salt and pepper). Top with breadcrumb mixture and bake uncovered for another 30 minutes or until golden brown.

Serve family style.


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