Vegetarian Cassoulet
By: Anonymous
Published: Sunday, February 14, 2010 - 7:47am

Ingredients




4 ounces shiitake mushrooms
8 ounces mushrooms
tablespoon olive oil
3 lrgs garlic cloves chopped
1 can diced tomatoes (14 ½-oz.) drained
2 tablespoons water
1 teaspoon dried thyme crumbled
1 tablespoon dried basil
1 pkt frozen pearl onions (10-oz.)
salt and pepper to taste
4 cups cooked white beans
cup bread crumbs

Preparation

1 Cut Shitake mushrooms into small pieces. Discard the stems. The white mushrooms should be halved. 2 Cook the beans. 3 Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over mediumheat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes and cook 1 minute over high heat. Add 2 tablespoons water, Shitake mushrooms and the herbs. Stir and bring to a slow boil. Add the baby onions, white mushrooms and season with salt and pepper. Stir the mixture and return to a boil. Cover and simmer, stirring occasionally, about 10 minutes or until mushrooms are tender. Gently mix in the beans and  4 Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil about 1 minute or until the crumbs brown. WATCH CAREFULLY SO THIS DOES NOT BURN. 5 Originally 6 NOTES : Betsy Burtiss posted the original of this recipe a while back. I tried it with some modifications. The truth is, I had the dried beans and went shopping for the other ingredients without the recipe, so I didn't really know what to get. I did know the recipe called for wild mushrooms, but I didn't find such so used shitake. 7 In any case, my version was delicious, as I expect the original would have been also. 


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