Cassoulet Forestière Recipe | Vegetarian Times Skip to main content

Cassoulet Forestière

Wild French mushrooms give this classic bean dish its name. It can be made two days ahead and baked just before serving.

Ingredients: 

Ingredients: 

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2 cups dried white or cannellini beans
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½ oz. dried morel mushrooms
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½ oz. dried bolete and/or chanterelle mushrooms
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5 Tbs. olive oil, divided
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2 medium leeks, white parts quartered and finely chopped (3 cups)
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4 medium carrots, cut into ¼-inch dice
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1 tsp. dried thyme
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6 cloves garlic, minced, divided (2 Tbs.)
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1 15.5-oz. can chopped tomatoes
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2 bay leaves
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1 ½ tsp. salt
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4 cups fresh breadcrumbs

Instructions: 

1. Place beans in large bowl; cover with water. Soak 6 hours, or overnight. Drain.

2. Combine mushrooms in large bowl; cover with 7 cups boiling water, and soak 30 minutes. Drain, reserve soaking liquid, and chop mushrooms into 1/4-inch dice.

3. Heat 2 Tbs. oil in Dutch oven over medium heat. Add mushrooms, leeks, and carrots; sauté 5 to 7 minutes, or until beginning to brown. Stir in thyme and 1 Tbs. garlic; cook 30 seconds. Add drained beans, tomatoes, bay leaves, and reserved mushroom soaking liquid; cover; and bring to a boil. Reduce heat to medium-low, and simmer 1 1/2 to 2 hours, or until beans are tender and most of liquid is absorbed, adding more liquid if necessary. (Mixture should be a little soupy.) Add salt, and add pepper to taste; cook 5 to 10 minutes more. Let stand 30 minutes.

4. Heat remaining 3 Tbs. oil in skillet over medium heat. Add remaining 1 Tbs. garlic; warm 1 minute, or until garlic turns opaque. Remove from heat; stir in breadcrumbs.

5. Preheat oven to 350°F. Remove bay leaves from bean mixture, and spread breadcrumbs over top. Bake 30 minutes, or until breadcrumbs are golden brown.

Nutrition Information: 

Calories: 
372
Protein: 
16 g
Total Fat: 
10 g
Saturated Fat: 
2 g
Carbohydrates: 
56 g
Cholesterol: 
0 mg
Sodium: 
706 mg
Fiber: 
11 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

This is a great dish. I substituted ground pistachios combined in melted butter instead of the breadcrumbs. I also added a layer of gruyere on top, but beneath the pistacios, and added a little tarragon to the base. It was really good. A great fall dish.

I really liked this recipe and it has a satisfying "Thanksgiving" -like taste. The ingredients can be a bit pricey, but a nice treat.