Quick Mushroom-and-Sausage Cassoulet

Name: Quick Mushroom-and-Sausage Cassoulet
Cuisine: Franch
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1¼ pounds assorted mushrooms (shiitake, oyster, and/or cremini), sliced or quartered; 1¼ pounds assorted mushrooms (shiitake, oyster, and/or cremini), sliced or quartered; 1¼ pounds assorted mushrooms (shiitake, oyster, and/or cremini), sliced or quartered; 1¼ pounds assorted mushrooms (shiitake, oyster, and/or cremini), sliced or quartered; 12 ounces smoked kielbasa or meatless sausage, sliced; 12 ounces smoked kielbasa or meatless sausage, sliced; 1 onion, chopped; 2 carrots, diced; 2 garlic cloves, finely chopped; 2 teaspoons chopped fresh rosemary; 2 teaspoons fresh thyme leaves; 1 tablespoon tomato paste; ¼ teaspoon smoked paprika; 2 (15- ounce) cans cannellini beans, rinsed and drained; 1 cup mushroom or chicken broth; 1 cup mushroom or chicken broth; ½ teaspoon fine sea salt; ½ teaspoon coarsely ground black pepper; Panko Topping

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This comforting twist on the classic French dish is designed for busy weeknights.

Ingredients

4 tablespoons extra-virgin olive oil, divided
1¼ pounds assorted mushrooms (shiitake,

Europe
France
Main course

Method

Preheat oven to 400°.

Heat 2 tablespoons oil in a large cassoulet over medium-high heat. Add mushrooms and cook, stirring frequently, for 5 minutes or until browned. Transfer to a plate. Heat 1 tablespoon oil in same pan over medium-high heat. Add sausage and cook, stirring occ