I made this slow-cooked creamy bean and mushroom stew last night and thought it would be a perfect dinner for Meatless Monday. It’s very hearty and pretty easy to make. You can substitute any type of mushrooms that you like, I used oyster mushrooms. My husband had two servings, but he may have just been really hungry. 🙂
White Bean, Asparagus And Mushroom Cassoulet
(adapted from Cooking Light)
- 3 cups asparagus sliced into 1 inch pieces
- 2 tablespoons extra-virgin olive oil divided
- 3 cups chopped chanterelle or oyster mushrooms or your favorite!
- 1/3 cup finely chopped shallots
- 6 garlic cloves minced
- ¼ cup dry white wine
- 1½ cups vegetable broth
- ½ teaspoon dried marjoram or dried oregano
- 2 15-ounce cans cannellini beans, rinsed and drained
- Freshly ground black pepper
- ½ cup Panko bread crumbs
- ¼ cup grated Parmigiano-Reggiano cheese
- Steam or boil asparagus and set aside. Heat 1 tablespoon olive oil in a large sauce pan over medium-high heat. Add chopped mushrooms, shallots, and garlic; sauté until mushrooms are tender. Add wine and cook until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer, then reduce heat and cook until soup is thick and beans are tender. Stir asparagus into bean mixture and add salt and pepper, to taste.
- Mix breadcrumbs with Parmesan cheese in small bowl. In a small skillet, heat 1 tablespoon olive oil. Add bread crumbs and cheese mixture to skillet, stirring until well combined and golden brown. Plate soup and sprinkle with breadcrumbs before serving.