Recipe courtesy of Curtis Aikens

Mushroom Cassoulet

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  • Total: 3 hr 50 min
  • Prep: 2 hr 30 min
  • Cook: 1 hr 20 min
  • Yield: 4 servings
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4 tablespoons olive oil

1 medium eggplant, 1-inch diced

1 pound mushrooms, shiitakes, creminis, chanterelles or a combination, sliced

1 (16-ounce) can cannelini beans, drained, rinsed

4 large garlic cloves, crushed

2 sprigs rosemary, leaves removed, chopped

3 sprigs thyme, leaves removed, chopped

1 1/2 pounds plum tomatoes, peeled, seeded, chopped coarsely

4 ounces white wine

3/4 cup fresh bread crumbs

3 tablespoons melted butter


  1. Preheat oven to 375 degrees F. In a large saute 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 saute 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 the wine over it. 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.
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