Wild Mushroom Cassoulet

Name: Wild Mushroom Cassoulet
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: French
Ingredients: 2 cans Dried Cannellini Beans, drained, rinsed; 8 ounces Oyster Mushrooms; 8 ounces Fat Moon Lion’s Mane Mushrooms; 2 Shallots, chopped; 3 Cloves Garlic, minced; 1 cup White Wine; 1 14oz. can peeled, chopped Tomatoes; 1 tbsp Fresh Thyme; 1 tbsp Fresh Rosemary; 2 tbs freshly chopped Parsley; 3 tbs dry Breadcrumbs

Rated 2.7 stars by 3 users

Servings

Prep Time

15 minutes

Cook Time

60 minutes

Author

Joyful Kitchen

Joyful Kitchen brings us this riff on the classic French cassoulet using wild mushrooms and white beans, inspired by a recipe from Rowley Leigh.

It can be made well ahead of time and finished in the oven at the last minute.

Ingredients

2 cans Dried Cannellini Beans, drained, rinsed
8 ounces Oyster Mushrooms
8 ounces Fat Moon Lion’s Mane Mushrooms
2 Shallots, chopped
3 Cloves Garlic, minced
1 cup White Wine
1 14oz. can peeled, chopped Tomatoes
1 tbsp Fresh Thyme
1 tbsp Fresh Rosemary
2 tbs freshly chopped Parsley
3 tbs dry Breadcrumbs

Directions

Preheat oven to 425F.
Gently clean mushrooms, and cut off any tough parts from stems.
Use your fingers to separate lion’s mane mushrooms into bite-sized pieces.
Heat a large frying pan with a film of olive oil. When very hot, add mushrooms and sear until they start to render their juice. Set mushrooms and juices aside.
Heat 2 tbsp olive oil in the same frying pan and soften shallots and garlic on a gentle heat. Add white wine and let it reduce by half before adding tomatoes. Add herbs, season well and let this bubble for 15 minutes.
Add mushrooms and drained beans to tomato sauce and combine very well. Bring to a simmer, check the seasoning and then transfer into an ovenproof gratin dish.
Sprinkle with breadcrumbs and a drizzle of olive oil and cook in a 425F oven for 15-20 minutes until bubbly.

Wild Mushroom Cassoulet