Title: Vegetarian Cassoulet
Categories: Vegetable Casserole Soup Bean Vegetarian
Yield: 4 Servings

1	oz	Dried wild mushrooms
1	lb	Mushrooms
2 1/2	tb	Olive oil
3	lg	Garlic cloves; chopped
1	cn	Diced tomatoes; (14 1/2-oz.) drained
2	tb	Water
1	ts	Dried thyme; crumbled
2	tb	Fresh basil; chopped
1	pk	Frozen pearl onions; (10-oz.)
		Salt and pepper; to taste
2	cn	Great northern beans; (15 -oz.) drained
1/4	c	Bread crumbs

Place the dried mushrooms in a bowl and pour in enough boiling water to cover. Push any floating mushrooms to the bottom. Allow to soak for 5 minutes. Remove the mushrooms from the water and cut into small pieces. Discard the stems. The white mushrooms should be halved.

Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium heat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes and cook 1 minute over high heat. Add 2 tablespoons water, the dried mushrooms that soaked and the herbs. Stir and bring to a slow boil. Add the baby onions, white mushrooms and season with salt and pepper. Stir the mixture and return to a boil. Cover and simmer, stirring occasionally, about 10 minutes or until mushrooms are tender. Gently mix in the beans and heat through on low heat. Taste and adjust the seasonings.

Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil about 1 minute or until the crumbs brown. WATCH CAREFULLY SO THIS DOES NOT BURN.

Per serving: 488 Calories; 11g Fat (19% calories from fat); 25g Protein; 79g Carbohydrate; 0mg Cholesterol; 73mg Sodium

Posted to MM-Recipes Digest V4 #2

Recipe by: Sun-Sentinel (2-8-96)

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