Vegetarian Mixed Mushroom Cassoulet Recipe
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
6 servings
Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 ¼ cups boiling water
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 10 ounces cremini mushrooms, roughly chopped
  • 7 ounces oyster mushrooms, roughly chopped
  • 2 large garlic cloves, crushed
  • 5 sprigs fresh thyme
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • ½ cup Marsala wine
  • 1 cup mushroom stock (or chicken stock)
  • 2 (14-ounce) cans white beans
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 ½ cups white breadcrumbs
  • ⅓ cup grated Parmesan
  • 1 teaspoon fresh thyme
  • 2 teaspoons olive oil
Directions
  1. Preheat the oven to 375 F.
  2. Soak the dried porcini mushrooms in the boiling water for 25 minutes.
  3. Once softened, strain the porcini mushrooms from the liquid and set aside.
  4. Heat a heavy-bottomed, oven-safe pan to medium heat. Add the olive oil and butter to pan.
  5. Saute the onions, carrots, and celery for 6 to 8 minutes, until softened.
  6. Add the cremini mushrooms, oyster mushrooms, and garlic to the pan. Saute for 4 to 5 more minutes.
  7. Add the porcini mushrooms, fresh thyme, dried oregano, bay leaves, tomato paste, Marsala wine, mushroom stock, white beans, salt, and pepper to the pan. Mix well and simmer for 5 to 10 minutes.
  8. Meanwhile, combine the breadcrumbs, grated Parmesan, thyme, and olive oil to create the breadcrumb topping.
  9. Top the mushroom cassoulet with the breadcrumb mixture.
  10. Transfer the pan to the oven and bake for 30 to 40 minutes, until the top is golden and the cassoulet is bubbling. Serve hot.