A Vegetarian Twist On Traditional Cassoulet
If you’re crazy for mushrooms like me, here’s a recipe you’re going to love. Another recipe inspired by one of our latest book club reads. In the book, the characters enjoyed a traditional, classic version of the French peasant dish, cassoulet. My version is vegetarian and with very little tweaking, completely gluten free too. It’s a satisfying main dish, filled with tons of mushrooms. So much lighter than a traditional Cassoulet, because there’s no pork or duck or added duck fat. Trust me, it’s a meal that will keep all of us, mushroom crushers, satisfied. Still all comfort, this Cassoulet with Mushrooms and Cannellini Beans packs a ton of veggies into one delicious dish, topped with a most garlicky, crunchy topping.
Traditional French cassoulet is pretty hearty fare. A French peasant dish, filled with pork sausage, pork should and/or duck confit and more added duck fat. Of course, with white beans and a crispy crust. It’s every bit as good as it sounds, but we didn’t spend our day working in the farm…. Here’s an interesting fact, cassoulet comes from the pot the dish is cooked in, the cassole d’Issel. An earthnware dish, more narrow at the bottom, widening at the top. This would ensure more “crust” from the long cooking process. Originating in Languedoc in southwest France, cassoulet was once simple farmhouse fare, but it has been elaborated into a rich and complex dish.
Cassoulet with Mushrooms and Cannellini Beans with Crispy Garlic Crust
Preheat oven to 350°
Into a large dutch oven or similar type of heavy bottomed pot, add 3 tablespoons of olive oil with 1 tablespoon of butter. Heat on medium flame until the oil and butter are completely melted together. Add 2 tablespoons of *herbs de Provence. Let the herbs cook into the oil and butter, about 1 minute, stirring constantly.
Add 8 cloves of finely chopped garlic with 3 large cleaned and thinly sliced leeks. Add 4 pounds of cleaned and roughly quartered mushrooms. I like to use a variety of mushrooms, from Cremini, oyster and portobello to shiitake or any other of your favorites. I know 4 lbs will seem like a lot of mushrooms, but they will cook down SOOOOO much.
Cook everything until just tender. Don’t over cook, the mushrooms will continue to cook while the dish is baked in the oven.
Next, add 1 cup of red wine, mix to combine and cook until most of the liquid has absorbed, about 3-4 minutes.
Reduce the heat to low and add 4 tablespoons of butter and 1/4 cup all-purpose flour. Gently stir until all the flour and butter is combined, then allow it all to cook about 3 minutes. Once heated through, add 3 cups mushroom or vegetable stock (or substitute chicken stock if you’re not vegetarian) to the mixture, stir to combine and increase heat to medium high.
Once bubbling, add 3 15.5 ounce cans of canellini beans (white kidney beans), drained and rinsed. Add 10 ounces of well washed baby spinach or any of your favorite greens, like kale or escarole and mix well to completely combine.
Pour the mixture into a 9 x 9 inch casserole dish. You can also continue in your oven proof dutch oven. However, I use a really large pot because so much of what goes into this dish is huge in volume until cooked down. Set aside while you make the crispy garlic topping.
For the Crispy Garlic Crust
Into a large saute pan, heat 2 tablespoons of olive oil with 1 tablespoon butter on medium high heat until melted. Next add 2 cloves of very finely minced garlic to the pan, heat through.
Then quickly, add 3 cups of panko breadcrumbs. Stir to combine and cook until well combined and toasted, about 2 minutes. Remove from the heat.
Top the cassoulet with the breadcrumb mixture then bake for about 30 minutes. The topping should be golden brown and the cassoulet bubbling from underneath. Top with some freshly chopped parsley when serving.
Enjoy!
*About Herbs De Provence
Herbs De Provence is a special blend of herbs distinctive to French cooking and all are plentiful in the region of Provence. You can make your own blend, but it’s one of those blends that has such a number of herbs, it’s easy to easier to purchase it, bottled and ready to go. If you want to make your own, here’s a typical blend: 4 tablespoons thyme, 3 tablespoons marjoram 3 tablespoons summer savory, 2 tablespoons rosemary, 1 tablespoon tarragon, 1 tablespoon basil, 1 tablespoon fennel seeds, 1 teaspoon mint, 1 teaspoon chervil, 1 teaspoon lavender flowers.
Cassoulet - Mushrooms and Cannellini Beans (Vegetarian)
Notes
*About Herbs De Provence
Herbs De Provence is a special blend of herbs distinctive to French cooking and all are plentiful in the region of Provence. You can make your own blend, but it's one of the mixtures that has such a number of herbs, it's easy to pick up a blend in the stores. If you want to make your own, here's it the typical blend: 4 tablespoons thyme, 3 tablespoons marjoram 3 tablespoons summer savory, 2 tablespoons rosemary, 1 tablespoon tarragon, 1 tablespoon basil, 1 tablespoon fennel seeds, 1 teaspoon mint, 1 teaspoon chervil, 1 teaspoon lavender.
Ingredients
For the Cassoulet
- 3 tablespoons olive oil
- 5 tablespoons unsalted butter, divided
- 2 tablespoons Herbs de Provence
- 6 cloves garlic, minced
- 3 large leeks, sliced and rinsed of sand, drained
- 4 lbs fresh mushrooms, crimini, shiitake, oyster, etc.
- 1 cup red wine
- 1/4 cup all purpose flour
- 3 cups vegetable stock (or substitute chicken if not vegetarian)
- 3 15.5 ounce cans cannellini (white kidney) beans, drained and rinsed
- 10 ounces fresh baby spinach (or substitute 1 box frozen, chopped spinach prepared per package directions, well drained)
For the Crispy Garlic Crust
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cups panko breadcrumbs (or substitute gluten free)
Garnish: Freshly chopped parsley
Instructions
- Preheat oven to 350 degrees
- Into a large dutch oven or similar type of heavy bottomed pot, add 3 tablespoons of olive oil with 1 tablespoon of butter.
- Heat on medium flame until the oil and butter are completely melted together.
- Add 2 tablespoons of *herbs de Provence. Let the herbs cook into the oil and butter, about 1 minute, stirring constantly.
- Add 6 cloves of finely chopped garlic with the leeks and cook until translucent.
- Add 4 pound of cleaned and roughly chopped/quartered mushrooms
- Cook everything until tender, about 5 minutes
- Add wine and continue to cook until most of the liquid is absorbed.
- Reduce the heat to low and add 4 tablespoons of butter and sprinkle with 1/4 cup all-purpose flour.
- Gently stir until all the flour and butter is combined, then allow it all to cook about 3 minutes. Add 3 cups stock to the mixture, stir to combine and increase heat to medium high.
- Once bubbling and thickened, add 3 15.5 oz cans of rinsed/drained cannellini beans and 10 ounces of well wash baby spinach.
- Mix well to completely combine. Let the spinach wilt into the mushroom mixture.
- Pour the mixture into a 9 X 9 casserole dish.
- Top with the crispy garlic topping
- Bake for 30 minutes until the top is golden brown and the cassoulet is bubbling from beneath.
For the Crispy Garlic Crust
- Into a large saute pan, heat 2 tablespoons of olive oil with 1 tablespoon butter on medium high heat until melted.
- Next add 2 cloves of very finely minced garlic to the pan.
- Quickly, add 3 cups of panko breadcrumbs.
- Stir to combine and cook until well combined, about 2 minutes.
- Remove from the heat.
Garnish with freshly chopped parsley
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
