Vegetarian cassoulet

Name: Vegetarian cassoulet
Cook time: 1 h
Total time: 1 h
Cuisine: European, Mediterranean, French
Ingredients: 20g dried porcini mushrooms; 1 tbsp olive oil, plus 1 tsp; 1 leek, thinly sliced; 1 carrot, finely diced; 2 stalks celery, finely diced; 3 cloves garlic, minced; 200g chestnut mushrooms, thickly sliced; 120g shiitake mushrooms, thickly sliced; 1 tsp smoked paprika; 400g tin cannellini beans, rinsed and drained; 400g tin chopped tomatoes; 3 sprigs thyme; 2 bay leaves; 70g fresh wholemeal breadcrumbs; 6 leaves sage, very finely chopped; 1⁄2 lemon, zested; 10g flat-leaf parsley, finely chopped

Instructions

Cook:1h

Rich, meaty mushrooms lend deep flavour to this meat-free cassoulet. Double up by making twice the amount of stew and freezing the extra. When ready to cook, simply defrost and top with the breadcrumbs before baking

Updated at: Thu, 21 Nov 2024 12:26:46 GMT