Wild French mushrooms give this classic bean dish its name. It can be made two days ahead and baked just before serving.
- 2 cups dried white or cannellini beans
- 1/2 oz. dried morel mushrooms
- 1/2 oz. dried bolete and/or chanterelle mushrooms
- 5 Tbs. olive oil, divided
- 2 medium leeks, white parts quartered and finely chopped (3 cups)
- 4 medium carrots, cut into 1/4-inch dice
- 1 tsp. dried thyme
- 6 cloves garlic, minced, divided (2 Tbs.)
- 1 15.5-oz. can chopped tomatoes
- 2 bay leaves
- 1 1/2 tsp. salt
- 4 cups fresh breadcrumbs
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.
- Calories: 372
- Carbohydrate Content: 56 g
- Fat Content: 10 g
- Fiber Content: 11 g
- Protein Content: 16 g
- Saturated Fat Content: 2 g
- Sodium Content: 706 mg
- Sugar Content: 6 g