Mushroom and White Bean Cassoulet

Instructions

1. 1

   Preheat the conventional oven to 200°C (400°F). Drain and rinse the beans, measuring 960 g after draining—approximately four 400 g cans. Slice the mushrooms thickly, cut the carrots into 5 mm half-moons, chop the onion and mince the garlic. Use breadcrumbs and vegetable broth made without animal-derived ingredients.

2. 2

   Place the mushrooms, carrots and onion in a deep 4-liter oven-safe baking dish. Toss with 30 ml olive oil, the salt and black pepper. Roast uncovered for 30 minutes, stirring halfway through, until the vegetables have softened and the mushrooms are beginning to brown.

3. 3

   Stir the garlic, tomato paste and 1 tsp thyme into the roasted vegetables. Gradually stir in the cold vegetable broth to distribute the paste, then fold in the beans. Cover tightly with an oven-safe lid or foil and bake at 200°C (400°F) for 30 minutes, until the carrots are tender and the sauce is bubbling around the edges.

4. 4

   While the covered dish bakes, mix the breadcrumbs with the remaining 30 ml olive oil and 1 tsp thyme in a small bowl, using a fork to distribute the oil evenly.

5. 5

   Remove the lid or foil carefully, keeping clear of escaping steam. Stir the bean mixture, then scatter the breadcrumbs evenly over the surface. Bake uncovered at 200°C (400°F) for 15 minutes, until the topping is golden and a food thermometer inserted into the center of the filling reads at least 74°C (165°F). If needed, continue baking in 5-minute intervals, loosely covering with foil if the topping is already browned.

6. 6

   Spoon the cassoulet and its breadcrumb crust into four bowls, dividing evenly.