Easy Mushroom Cassoulet is the comforting and cozy meatless meal that I crave. Cassoulet is a classic French stew of white beans and traditionally with some sort of hearty meat like sausage or duck legs. It’s rich, soul warming, and perfect for a cozy night in on a winter day.
I’ve been living up to my New Years resolution with doing one meatless meal a week and this just seemed like the ultimate meatless meal. I love mushrooms because they are so meaty, earthy, and filling by themselves so you don’t miss the meat.
This recipe is an easier version of cassoulet. It’s one pot and is ready in under 30 minutes. I cheated and used canned beans which makes it so quick.
A little known fact about myself that I got my start in the wine industry with Wente Vineyards. I worked at the restaurant after culinary school and that’s where I fell in love with the food and wine industry as a whole. This is a shout out to my favorite winery. And yes, I totally recommend pairing with their Morning Fog Chardonnay!
Wine Pairing Recommendation: A nice balanced chardonnay like Wente’s Morning Fog Chardonnay.
Easy Mushroom Cassoulet
This easy cassoulet recipe is prepared in under 30 minutes. The use of canned beans cuts down on the cooking time.
Ingredients
- 2 tablespoons Butter
- 1 cup Panko Breadcrumbs
- 2 tablespoons Olive Oil
- 1 whole Shallot, chopped
- 1 pound Assorted Mushrooms {I used chanterelles, cremini, maitakes}, quartered
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Thyme, chopped
- 1/2 cup Dry White Wine
- 1 1/2 cup Vegetable Stock
- 2 cans {15 ounces} Cannellini Beans, drained
- 1 tablespoon Cold Butter
- 1/2 Lemon, juiced
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- Parsley, chopped for garnish
Directions
- Step 1 In a large pan heat the butter over medium high heat, add panko breadcrumbs to the pan and toast while stirring frequently until golden brown, about 3-4 minutes. Remove to a bowl and set aside.
- Step 2 Add olive oil, chopped shallot, and mushrooms to the pan. Saute for 8 minutes until mushrooms are tender and browned. Add minced garlic and thyme, cook while stirring until fragrant, about 30 seconds. Deglaze pan with white wine and bring to a boil, reduce wine by half, about 2 minutes. Add vegetable stock and beans to the pan. Bring to a simmer and reduce the heat to medium. Cook for 10 minutes until beans are tender.
- Step 3 Turn heat off and stir in cold butter, lemon juice, kosher salt, and ground black pepper. Top cassoulet with toasted panko bread crumbs and chopped parsley. Serve immediately and enjoy!
Savor and Enjoy!
