Vegetarian Mixed Mushroom Cassoulet Recipe - Tasting Table

"The traditional French cassoulet of white beans and confit duck is considered to be an ultimate comfort food, and we think this vegetarian version is equally as satisfying. This mixed mushroom cassoulet recipe, from the kitchen of recipe developer Jennine Rye, yields a comforting and nourishing dish, perfect for those choosing to cut down on their meat consumption (or for those who just really love mushrooms)."

"The combination of cremini, oyster, and porcini mushrooms provide a deliciously earthy, deeply-infused umami flavor, and along with their meaty texture, give this white bean cassoulet a rich, hearty depth. The mushrooms are cooked alongside a mirepoix base, before being stewed in a Marsala wine-spiked mushroom stock alongside white beans and plenty of herbs. The cassoulet also gets a cheesy and herby breadcrumb topping, which provides a nice textural contrast against an otherwise soft, casserole-like dish."

The vegetarian mixed mushroom cassoulet combines cremini, oyster, and porcini mushrooms with white beans for an earthy, umami-rich, and meaty-textured stew. Mushrooms are sautéed with a mirepoix, then stewed in a Marsala wine-spiked mushroom stock alongside white beans and herbs. A cheesy, herby breadcrumb topping adds textural contrast to the soft casserole. Cannellini beans are used but Great Northern or butter beans, or an assortment of beans, can be substituted. Aromatic variations such as shallots, leeks, or fennel modify the base flavor. The casserole can be adapted to include meat for non-vegetarian preferences.

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