Mushroom Cassoulet

4 tablespoons olive oil
1 medium eggplant, 1-inch diced
1 pound mushrooms, shiitakes, creminis, chanterelles or a combination, sliced
1 (16-ounce) can cannelini beans, drained, rinsed
4 large garlic cloves, crushed
2 sprigs rosemary, leaves removed, chopped
3 sprigs thyme, leaves removed, chopped
1 1/2 pounds plum tomatoes, peeled, seeded, chopped coarsely
4 ounces white wine
3/4 cup fresh bread crumbs
3 tablespoons melted butter

Preheat oven to 375 degrees F.

In a large sauté pan over medium high heat, heat 2 tablespoons of olive oil, add eggplant and cook, stirring until golden. Remove to drain on paper towels.

Add remaining olive oil and mushrooms to pan and sauté until they start to brown. Season with salt and pepper. Remove from heat.

In a shallow gratin dish combine cannelini beans, cooked eggplant and mushrooms, garlic, rosemary and thyme. Arrange tomatoes on top, pour over the wine. Bake for 30 minutes. Stir the mixture. Mix bread crumbs with melted butter and sprinkle them on top. Return to oven for 25 to 30 minutes or until golden and crisp

Yield: 4 servings.


Made this earlier this week - delish! You can use whatever veggies you want, whatever herbs you want, add white or red wine or stock too. Any way you slice it - it comes out delicious!
Susan , Denver

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