Mushroom Cassoulet
Ingredients
- 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 ⓘ
Instructions
- Preheat oven to 375 degrees F. In a large saute 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 saute 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 the wine over it.
- 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.
Nutrition & Diet Analysis (per serving)
730
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).