Vegetarian porcini mushroom cassoulet

So Frenchy, so chic… Vanessa has French heritage and she loves the smells and flavours of her mums cooking. This cassoulet makes her little heart sing!

But her and her husband Greg have some serious problems in the kitchen – he is gluten free and doesn’t eat seafood, and she is pescatarian – so she often ends up cooking 2 separate dinners.

Our solution is to cook a  vegetarian gluten free base, which they can eat by itself, or add a simple grilled piece of fish/meat as a side. This casssoulet has so much flavour, it’s definitely the hero of dinner!

The base of a traditional cassoulet is meat and beans, so without the meat in this vegetarian dish we really need to make the beans sing in flavour – so we are cooking them fresh from dry instead of using tinned beans. Traditionally this takes overnight to prepare, unless you use the pressure cooking function of the Philips Premium All in One which only takes 20 minutes. It’s also a nifty space saver and has minimal cleaning – everything is cooked on the one machine (including browning the vegetables).

To thicken the cassoulet we have made a roux using cassava flour, a traditional brazilian ingredient which is gluten free, you can buy it in health food stores or South American grocery stores. And if you’re not gluten free, then of course you should use plain flour.

Butter makes everything better, it’s especially important in vegetarian cooking to add depth of flavour. Our favourite is definitely Lurpak.

Watch us teach Vanessa and Greg this recipe on Episode 4 of Kitchen Rescue on TenPlay

Vegetarian porcini mushroom cassoulet


Cooked in35 minutes



For the beans:
• 1 cup dry white beans (try haricot or cannellini)
• 2 Hoyts bay leaves
• 1 tsp Hoyts peppercorns
• Small handful dried porcini mushrooms
• 3 cups vegetable stock

For the roux:
• 4 Tbsp Lurpak Slightly Salted Butter
• ¼ cup cassava flour (or gluten free flour)

For the vegetables:
• 1 leek
• 2 carrots
• 2 stalks of celery
• 3 cloves garlic

To finish:
• 300g tinned chopped tomatoes
• Maldon salt, to taste
• ½ bunch fresh thyme


1. Place beans, bay leaves, pepper, dried porcini and vegetable stock in the stainless steel bowl of your Philips Premium All In One and cook on the “beans” setting. Do not add salt at this stage. Once cooked, set aside
2. For the roux, place Lurpak Slightly Salted Butter and cassava flour in the non stick bowl of your Philips All In One. Set to sear/high temperature and cook for about 10 minutes, stirring, until it’s a caramel colour.
3. While it’s cooking, place all vegetables in the Philips Opti Chop and chop roughly. Add to the roux, and continue to cook for 5 minutes, stirring every so often, on sear/high temperature.
4. Next, add tinned chopped tomatoes, thyme, Maldon salt to taste, and the beans along with any cooking liquid. Set All In One to slow cook/high temp and let cook, uncovered for a further 15 minutes.

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