A cassoulet is a rich, slow-cooked white bean stew which originated in the south of France.  Most cassoulets contain meat, but for meatless Monday, I used mushrooms instead.  I ate it for a meal on it’s own, but it also can be a great side dish.   This is a quicker version of a cassoulet because I used canned white beans instead of dried.  Bon Appetit!!

2 Tablespoons butter
2 Tablespoons olive oil
10-16 oz. sliced white mushrooms (or any combination of mushrooms)
1/3 cup chopped onion
1/4 cup dry white wine
1 1/2 cups vegetable broth (or chicken if vegetarian is not desired)
1/2 teaspoon of dried marjoram or dried oregano
2 (15-ounce) cans white beans, rinsed and drained
1/4 teaspoon black pepper
1/8 teaspoon garlic salt
salt to taste
10-15 halved grape tomatoes
3/4 peas

1/4 cup Italian seasoned breadcrumbs
1/2 cup shredded Parmigiano-Reggiano cheese
1 1/2 Tablespoons olive oil

In a large stainless-steel or oven proof saute pan or skillet melt 2 tablespoons of butter and 2 tablespoons of olive oil on medium-high heat

Add sliced mushrooms and chopped onion; saute 8 minutes or until mushrooms and onions are tender

Add wine; cook 3 minutes or until liquid evaporates

Stir in broth, spices, and beans;  bring to a simmer

Reduce heat to medium, cook for 12 minutes or until thick and beans are tender

Stir in peas and  tomatoes, cover, and cook for 2-3 minutes on low heat

Preheat broiler

Combine seasoned breadcrumbs, cheese, and 1 1/2 tablespoons olive oil with a forkSprinkle crumb/cheese mixture evenly over bean mixture

Broil approximately 3 minutes or until crumbs are browned

Serves four 1 3/4 cup

Stay hungry…