Mushroom Cassoulet

Mushroom Cassoulet
Cassoulet is a rich, slow-cooked casserole originating in the south of France.The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. It's made this special with the addition of mushrooms.

4 Tbsp extra virgin olive oil
1 medium-sized eggplant peeled, diced in 1-inch pieces
1 pound Brown Clamshell mushrooms and Trumpet Royale mushrooms, chopped
1 16-oz can cannelini beans, drained and rinsed
4 large garlic cloves, crushed
2 sprigs fresh rosemary, chopped
3 sprigs fresh thyme, chopped
1 ½ pounds plum tomatoes, peeled, seeded, chopped coarsely
4 oz of dry white wine
¾ cup bread crumbs, fresh
3 Tbsp melted unsalted butter


Heat 2 tablespoons of olive oil In a large sauté pan over medium high heat.  Add the eggplant and cook until it turns a beautiful golden brown. Remove to drain on paper towels.


Add the remaining oil and mushrooms to the pan and sauté until they begin to turn golden brown. Season with salt and coarsely ground black pepper. Remove the mixture from the heat.

In a shallow gratin dish, mix the cannelini beans, eggplant, mushrooms, garlic, rosemary, and thyme.  Arrange the tomatoes on top and pour the wine over all.  Bake for about 30 minutes.  Remove from the oven and stir.



Mix the breadcrumbs together with the melted butter, then sprinkle them on top of the cassoulet.  Return to the oven and continue cooking for about 30 minutes, or until bubby, golden brown, and crisp.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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