Recipe

Mushroom Cassoulet

Vegetarian version

main meal

Time2 hr
Yield4 portions
Energy391 kcal
Components1
Contents

Ingredients

  • soak, retain the liquid
  • 40gmushroom, porcini, dried
  • 200gwater
  • brown in batches before cooking
  • 2.5mloil, rapeseed
  • 960gmushroomroughly chopped
  • 2.5mloil, rapeseed
  • 5gbutter
  • 1wholeonion≈ 150 g onion
  • 75gcarrotfine dice
  • 1stickcelery≈ 25 g celeryfine dice
  • add the browned mushrooms
  • 4clovegarlic
  • add the porcini
  • 1sachetgelatin
  • 15mlherb, thyme, fresh≈ 1.5 g herb, thyme, fresh
  • 2perherb, bay leaf
  • 20gtomato paste
  • 125galcohol, wine, white (for cooking off)
  • 500stock, chicken, low salt (ml (prepared/500ml))≈ 1 cube stock, chicken, low salt
  • 300Butterbeans, from dry (creamy)
  • 0.5tspsalt
  • 0.5tspspice, pepper
  • 0.25tspmonosodium glutamate
  • 10gworcester sauce

Instructions

Process

  1. Prep:
    1. Soak the dried mushrooms in boiling water; strain and retain the water for use later
    2. Pre-brown the mushrooms, in batches, in a little oil. Cook until they’ve released moisture.
  2. Heat the pot to medium, add the oil and butter
  3. Saute the onions, carrots, celery - 6-8 minutes until softened
  4. Add the browned mushrooms and garlic, saute 2-3 minutes
  5. Add the porcini, thyme, soaking liquid, stock, etc etc
  6. Mix well, simmer 10 minutes

Notes

Erin suggests higher butterbean ratio next time

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories3911563
Protein29.6118.6
Carbohydrates46.5185.9
Total Sugars12.349.1
Free Sugars1.14.2
Fat4.819.2
Saturated Fat1.35.2
Fibre20.582.0
Alcohol1.04.0
Salt1.14.4
Iron7.3929.6
Calcium144577
Vitamin B120.2440.975
Omega 300
Magnesium181724
Potassium18407360
Caffeine00
Cost£2.91£11.64
Component details (1)

Aggregated amounts used by this recipe.