Mushroom Cassoulet

Serves 4-6 people
Cooking time: 2-3 hours
Vegan; dairy-free

  • 2 cups portobello mushrooms, chopped
  • 1 cup shitake mushrooms, chopped
  • 1 cup cannellini beans, soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 5 cups water (preferably filtered)
  • 2 tablespoons tomato paste 
  • 1 teaspoon smoked paprika (pimenton)
  • 1 bouquet garni of bay leaf, thyme, and parsley tied together with kitchen twine
  • 1 cup breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons parsley, chopped
  • salt and freshly ground pepper
  1. Preheat the oven to 350 degrees.
  2. In a braising pan with a tight-fitting lid, heat the grapeseed oil over medium heat. Add onion, celery, and carrots, stirring occasionally until lightly caramelized (about 10 minutes). 
  3. Add the garlic and cook for 1 more minute. Add the mushrooms and cook until becoming tender, about 4 minutes.
  4. Add the cannellini beans, water, tomato paste, paprika, bouquet garni, and a pinch or two of salt and some pepper. Stir to combine. 
  5. Cover with the lid and bake in the oven for 90 minutes to 2 hours, or until the beans are becoming tender.
  6. Meanwhile, toss the breadcrumbs with the olive oil, parsley, salt, and pepper.
  7. Remove the cassoulet from the oven and check seasoning (salt and pepper). Top with the breadcrumb mixture and bake uncovered for another 30 minutes or until golden brown.
  8. Serve family style. Enjoy!
Source for Ingredients
  • portobello and shitake mushrooms, parlsey, onions, carrots, garlic, bay leaf, thyme, and celery from the West Hollywood Farmers Market
  • organic breadcrumbs and organic tomato paste from Trader Joe's 
  • Bob's Red Mill cannellini beans and smoked paprika from Whole Foods