I'm pretty much in love with mushrooms, the culinary variety, in case any clarification was needed. As conscious omnivores we tend to eat less meat these day, but choice grade, ethical reared and local where possible.
I've found, if prepare well mushrooms are a great meaty substitute. I've never been one to buy into things like veggies that try pass themselves as meat products, but rather enjoy letting vegetables be, well vegetables.
This cassoulet is simple to put together, though it does take a longish cooking time, the oven does the work while you get on with more important things.
- 2 tbsp olive oil
- 8 3/4oz of mixed mushrooms
- 1 medium onion (thinly sliced)
- 3 garlic cloves (crushed)
- 2 large carrots (quartered, chopped)
- 1/2 cup dry red wine
- 1 can of can diced tomatoes
- 1 cup vegetable broth
- 3 fresh thyme sprigs
- 1 can of white beans (drained, rinsed)
- 2 cups fresh breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley leaves
Step 1: Preheat your oven to 370°F. Heat 1 tablespoon of olive oil in a casserole dish over a medium heat. Add the onion, 2/3rd of the garlic and carrots to the casserole dish. Fry for 3 to 4 minutes, or until soft. Add the mushrooms and cooked for a further 3 to 4 minutes. Add the wine. Bring to the boil then add the tomato, stock, thyme, and beans. Bring to the boil then transfer to oven for 20 minutes.
Step 2: Combine the breadcrumbs, remaining olive oil and garlic. Remove the dish from oven. Sprinkle with breadcrumb mixture. Return to oven and bake for a further 20 minutes or until breadcrumbs are golden. Serve and garnish with the fresh parsley.