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
Cooked in35 minutes