Mushroom “Cassoulet” Recipe

Mushroom “Cassoulet”

Serves 4 to 6

Meaty mushrooms stand in for sausage in this hearty bean stew inspired by France's classic cassoulet. We brown the vegetables and add umami-rich ingredients to deepen the flavor of this quick-cooking, plant-based version.


  • 4 tablespoons extra virgin olive oil, divided use
  • 1 1/2 pounds mixed mushrooms (such as cremini, shiitake, and chanterelle), chopped (see Cook's Tips)
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 medium yellow onion, thinly sliced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3/4 cup white wine
  • 1 1/2 cups vegetable stock
  • 2 tablespoons white miso
  • 1 tablespoon soy sauce
  • 2 (15 ounce) cans cannellini beans, drained and rinsed (about 3 - 4 cups cooked beans)
  • 1 bay leaf
  • 6 sprigs fresh thyme, leaves picked and chopped
  • 2 sprigs fresh rosemary, leaves picked and chopped
  • Garlic Crumb Topping:
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves


  1. Make topping: In large Dutch oven or other heavy pot, warm 2 tablespoons olive oil with garlic, until fragrant. Add panko and cook, stirring often and adjusting heat as needed, until crumbs are golden brown. Remove from heat and stir in parsley. Scrape into a dish and set aside.
  2. Wipe out pan and place over medium high heat. Add 2 tablespoons olive oil and as many mushrooms as will fit in a single layer without crowding pan. Allow mushrooms to brown by leaving them undisturbed 3 minutes. Toss, continue cooking, and stir occasionally until deeply golden on all sides, about 5 minutes more. Remove to a platter, sprinkle with salt and pepper, and set aside. Repeat with remaining mushrooms.
  3. In the same pan, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and celery. Sauté until vegetables begin to brown, about 5 minutes. (See Cook's Tips.) Season with salt and pepper, to taste.
  4. Stir in garlic. Add tomato paste and stir until darkened. Add wine, bring to a simmer, and cook 30 seconds. Stir in stock, miso, soy sauce, beans, bay leaf, and browned mushrooms. Bring to simmer and stir occasionally. Cook 15 minutes or until liquid has reduced slightly and stew is bubbling. Stir in chopped herbs. Taste and adjust seasoning, to preference.
  5. To serve, spoon into bowls and sprinkle with garlic crumb topping.
  6. Cook's Tips:
  7. Using an assortment of mushrooms cut in a variety of ways will add textural contrast to this dish. We loved the result with a combination of sliced shiitakes and quartered creminis.
  8. When caramelizing vegetables, adding salt at the beginning of the cooking process can slow things down by forcing the vegetables and mushrooms to release water. Season at the end, once the vegetables have fully caramelized in the pot, to maximize depth of flavor.


Amount Per Serving (Based on 6 Servings)
Calories: 350
Saturated Fat: 1.5 g
Trans Fat: 0 g
Total Fat: 12 g
Cholesterol: 0 mg
Sodium: 700 mg
Carbohydrates: 46 g
Fiber: 9 g
Added Sugars: 2 g
Total Sugar: 7 g
Protein: 13 g
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Ratings and Reviews

“I made this and it was delicious but there was a particular mushroom variety that was so chewey until it ruined the dish for me. i love the recipe and would make it again, but be very careful not to include that variety of mushroom. these 5 recipes, all of which i think i've tried have been particularly flavorful. some of them are very onerous with the steps, but the high level of variety and flavor is amazing, hence my trying them all. ”

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