Login to Save Like

Ingredients

• 5 cups water
• 3 cups (2-inch) slices asparagus (about 1 pound)
• 2 tablespoons extra-virgin olive oil, divided
• 3 cups sliced chanterelle or oyster mushrooms (about 10 ounces)
• 1/3 cup finely chopped shallots
• 6 garlic cloves, minced
• 1/4 cup dry white wine
• 1 1/2 cups organic vegetable broth
• 1/2 teaspoon dried marjoram or dried oregano
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed and drained
• 1/4 teaspoon freshly ground black pepper
• 2 ounces French bread, cut into 1-inch cubes
• 1 tablespoon butter, cut into small pieces
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Description

Cassoulet—a Rich, Slow-cooked Bean Stew With Meat—is Reinvented Here As A Quick-cooking Vegetarian Dish, Starting With Canned Beans And Using Mushrooms To Lend A Meaty Mouthfeel And Earthy Flavor.

MyRecipes