January 21, 2003

Mushroom Cassoulet

Here's an interesting recipe for a non-meat version of a classic Cassoulet. I've made this three or four times and it's been a hit even with the meat eaters. It's a fair amount of work between the veg demi and the smoking of the bell peppers -- but probably less work than a "real" Cassoulet.

1 pkg white beans
Assorted wild and regular mushrooms
1 Carrot
1/2 onion
1 Stalk Celery
1/2 head roasted garlic
1 tsp thyme
1/2 C bread crumbs
1-2 red bell peppers

4 C brown veg demi (*)

- Instructions roughly parallel what you'll find in a traditional cassoulet

- soak beans overnight
- cook beans in water until medium tender -- about 30-45 mins
- drain beans, reserve liquid
- fine dice Carrot, Onion, Celery -- sweat until soft
- Clean, sautee mushrooms
- Cold smoke red bell peppers, slice
- Layer beans, mushrooms, veg, garlic, bell peppers in high sided casserole. S&P as you go.
- Add brown veg demi to just under covering the beans. Add reserved bean liquid as needed
- Top with bread crumbs
- Bake, 325-350 for about an hour, or until hot and bubbling throughout. Press down browning crust as you go

(*) Brown Veg Demi
See also
5 lb mushrooms
2 carrots
2 celery stalks
1 large onion
1 leek
(other veg as you like)
2 T tomato paste
1 C red wine
1 T Parsley
1 tsp Thyme
1 Bay Leaf
6 black pepper corns, whole
1/4 tsp each Oregano, Marjoram, Basil

- Rough dice all veg
- Roast in oven at 400-450 with or without oil until well browned. Start with root veg, add mushrooms later
- Stir in tomato paste, continue cooking until browned
- Deglaze and place in pot
- Add wine and seasonings, then water to cover well
- Simmer at least 1.5 hours
- Should be quite brown
- Strain
- Make brown roux from butter and 1/4 C flour -- brown well
- Stir in stock, cook/reduce 30 mins
- Strain
- Makes around .5 to .75 gallon

Posted by dowdy at January 21, 2003 09:19 AM