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…