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cooking: 55 mins
preparation: 10 mins
serves: 4
vegetarian: Yes
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Buy this product:
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Susan Burys SunBlush® Tomato & Wild Mushroom Cassoulet |
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A vegetarian take on a classic cassoulet. Juicy SunBlush® Tomatoes combined with meaty, wild mushrooms and topped with crispy breadcrumbs. |
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Ingredients:
* 225g SunBlush® Tomatoes
2 tbsp olive oil
1 large aubergine, cut into 1cm / ½ inch cubes
300g wild mushrooms, roughly chopped
15g butter
salt and freshly ground black pepper
400g can flageolet beans, drained
2 cloves garlic, peeled and finely chopped
2 small sprigs rosemary, chopped
3 sprigs thyme
125ml red wine
100g fresh breadcrumbs mixed with 3tbsp olive oil
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HOW TO COOK IT |
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1. Pre-heat oven to 190°C / 375°F, Gas 5
2. Heat the oil from the tomatoes in a frying pan and add the aubergines, cook, stirring until golden. Remove the aubergines from the pan and add the butter and mushrooms.
3. Cook these until starting to colour. Season with salt and pepper.
4. Combine the beans, aubergines, mushrooms, garlic, SunBlush® tomatoes which have been halved and herbs in a shallow ovenproof dish. Pour over the wine and bake for 20 minutes.
5. Stir the mixture, scatter over the breadcrumbs mixed with the oil, and return to the oven for 25-30 minutes, until crisp and golden. |
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