Vegan Mushroom Cassoulet
 
 
Ingredients
  • 1 pound dried white beans (we used Great Northern, but Navy beans or cannellini beans would work great too), rinsed
  • Salt and pepper, to taste
  • 4 tablespoons extra virgin olive oil, divided
  • 1 pound Portobello mushroom caps, stems and gills removed
  • 2 medium onions, peeled and diced
  • 3 sprigs rosemary
  • 6 sprigs fresh thyme
  • 2 - 3 fresh sage leaves
  • 4 garlic cloves, diced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 2 cups mushroom stock
  • ½ cup crushed potato chips (from about 2 cups potato chips)
Instructions
  1. Place dried beans in a large bowl and cover with 6 cups of cold water. Let soak overnight then strain in a fine mesh strainer.
  2. Place beans and 6 cups water in a large pot over high heat. Bring to a boil, covered, then reduce heat to medium-low. Simmer for 60 minutes, until beans begin to soften. Strain out the cooking liquid, then season white beans with salt and pepper to taste.
  3. Preheat oven to 400°F. While the white beans cook, heat 3 tablespoons olive oil in a large pot over medium-high heat. Sear mushroom caps until browned, about 5 minutes per side.
  4. Remove mushrooms from pot, and reduce heat to medium low. Add remaining tablespoon olive oil and diced onions.
  5. Tie rosemary, thyme and sage together with kitchen twine and add to pot. Sweat onions until softened, about 7 to 8 minutes. Add minced garlic and cook another minute or two.
  6. Add tomato paste, stir to combine, then add white wine. Increase heat to medium then simmer mixture until wine is reduced by half, about 10 minutes.
  7. Add stock and reserved mushroom caps and simmer until liquid is reduced by half again, about another 10 minutes. Season mixture with salt and pepper to taste. Remove and discard the bundle of herbs.
  8. To assemble cassoulet, spread half of the cooked beans in the bottom of a 9 x 13-inch rectangular baking dish. Top with mushroom caps and their cooking liquid. Spread remaining white beans on top, then sprinkle mixture with crushed potato chips.
  9. Bake mixture for 35 - 40 minutes, or until crushed potato chips begin to brown.
  10. Remove from oven and let cool 5 minutes before serving.
Recipe by Allons-Eat! at https://www.allonseat.com/vegan-mushroom-cassoulet/