I lost count of how many times I've made this dish for parties. I think it showed up at 3 or 4 of the winter feeds alone. I'm sort of proud of it because it's all mine, and it really does have that hearty and warming quality of a cassoulet, while at the same time being vegetarian. Most non-vegetarians like it, and people often accuse me of hiding meat in it. I'd never do that, and nope, the trick is all in the mushroom demiglace.
Finally, if you want to see what a more traditional meat based Cassoulet is, I wrote about that for an IMBB entry.Posted by dowdy at December 29, 2005 08:00 AM