A Winter Mushroom Cassoulet

Photo © Anne-Marie Minhall

Back to work for me last week after the festive rest - Maybe for you, too.

This weekend will see me un-bedecking home (RJ - thinks: "Is that actually a verb or even a word?").

In my vocabulary, yes.

Twelfth Night.

It's time to bid farewell to the Christmas Wreath, the baubles, the adornments .. 

The illuminated Robin sitting happily on the mantelpiece.

He's not real by the way in case you were concerned.

The cards are coming down & I'm trying to embrace January.

On a real wintry afternoon with snow forecast it's time to be in the kitchen to cook something hearty.

Inspiration from one of my food heroes, Nigel Slater. 

Mushroom Cassoulet

I tweaked the recipe slightly to fit what I had at home

For Two

Olive Oil

1 Onion roughly chopped
3/4 Garlic Cloves thinly sliced
125g Tomatoes chopped
2 Bay Leaves 
Thyme (fresh - a couple of sprigs or dried - 1tsp)
Rosemary - ditto
1tbsp Tomato Puree 
25ml Marsala 
125ml Vegetable Stock 
1 x 400g Tin Haricot Beans (I used a tin of mixed beans)
280g Mushrooms cut into thick chunks (whatever you like, NS's picks - King Oyster, Brown Chestnut, Shitake, Shimeji or Small Buttons)
65g White Breadcrumbs (Panko for me)

Oven to 200/180/Gas 3

Warm some oil in a deep pan then cook the onions till they're starting to soften - about 10-15 minutes - before stirring in the garlic

Next in are the tomatoes & the bay leaves, the thyme & the rosemary 

Cook over a low to moderate heat for 10 minutes

Heat some more oil in a shallow pan then cook the mushrooms for a few minutes until they have started to colour a little

Stir the tomato puree into the pan with the tomatoes & onions & continue cooking for 5 minutes before adding the marsala & stock

Bring to the boil, then immediately lower the heat

Drain the beans, stir them in, then simmer for 5 minutes

The mushrooms then join the onions & beans 

Transfer everything to a deep, ovenproof casserole

Season the breadcrumbs & add some more thyme or rosemary 

Spoon the mixture over the surface of the casserole then trickle over a little olive oil

Bake in the oven for about 35-40 minutes until the casserole is bubbling around the edges & the breadcrumbs are crisp and golden

Photo © Anne-Marie Minhall

Wholesome, warming & filling. I served mine with some leftover Christmas sprouts.

You see, the festive fridge was also being un-bedecked.

AMM