Mushroom Cassoulet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1tablespoons olive oil1 medium eggplant, 1-inch diced1 pound mushrooms, shiitakes, creminis, chanterelles or a combination, sliced1 (16-ounce) can cannelini beans, drained, rinsed4 large garlic cloves, crushed1 tbsp rosemary1 tbsp thyme1 can diced tomatoes4 ounces white wine3/4 cup fresh bread crumbsButter Spray
Preheat oven to 375 degrees F.
In a large sauté pan over medium high heat, heat 2 tablespoons of olive oil, add eggplant and cook, stirring until golden. Remove to drain on paper towels.
Add remaining olive oil and mushrooms to pan and sauté until they start to brown. Season with salt and pepper. Remove from heat.
In a shallow gratin dish combine cannelini beans, cooked eggplant and mushrooms, garlic, rosemary and thyme. Arrange tomatoes on top, pour over the wine. Bake for 30 minutes. Stir the mixture. Mix bread crumbs with melted butter and sprinkle them on top. Return to oven for 25 to 30 minutes or until golden and crisp
Yield: 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ANDTCKRTOO.
In a large sauté pan over medium high heat, heat 2 tablespoons of olive oil, add eggplant and cook, stirring until golden. Remove to drain on paper towels.
Add remaining olive oil and mushrooms to pan and sauté until they start to brown. Season with salt and pepper. Remove from heat.
In a shallow gratin dish combine cannelini beans, cooked eggplant and mushrooms, garlic, rosemary and thyme. Arrange tomatoes on top, pour over the wine. Bake for 30 minutes. Stir the mixture. Mix bread crumbs with melted butter and sprinkle them on top. Return to oven for 25 to 30 minutes or until golden and crisp
Yield: 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ANDTCKRTOO.
Nutritional Info Amount Per Serving
- Calories: 380.6
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 431.8 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 14.0 g
- Protein: 15.4 g
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