Cathy’s Baked Mushrooms + White Beans

From the kitchen of: Cathy Salter (Columbia, MO)

One of the outcomes of staying at home during Covid-19 is we are trying new recipes.  One of my favorite sources is Cooking NY Times. Food editor Sam Sifton introduces recipes by wonderful cooks. 

This meatless casserole is rich and comforting and is delicious paired with fresh asparagus, a crisp salad and hunk of French bread. It can be a vegetarian main course or side with roasted sausage or other meats.

Cathy Salter with mushrooms for her Baked Mushrooms and White Beans dish.

Baked Mushrooms + White Beans

(Makes 4 servings)
Source: Cooking NY Times recipe from Colu Henry

Ingredients 

• Mushrooms + white beans:

  • 3 tablespoons olive oil

  • 1 pound mixed mushrooms, such as cremini, shiitake or oyster,

    torn or roughly chopped into bite-sized pieces

  • 1 tablespoon butter

  • 1 small shallot, finely chopped

  • 2 large garlic cloves, finely chopped

  • 1 tablespoon fresh thyme leaves

  • 1 (15-ounce) can white beans (cannellini or great Northern),

    drained and rinsed

  • 4 ounces feta cheese, crumbled (about 1 cup)

  • 1 cup vegetable or chicken stock, or water

  • 1 tablespoon roughly chopped Italian parsley

• Buttery Breadcrumb topping:

  • 3 tablespoons unsalted butter

  • ¾ cup fresh coarse breadcrumbs (or panko)

Instructions:

Heat oven to 375 degrees.

Prepare the mushrooms: in a large (12-inch ovenproof skillet, heat the olive oil over medium heat.  Add the mushrooms, and season with salt and pepper. Cook stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes.  Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly, about a minute.  Season with salt.

Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes. 

While the beans bake, make your breadcrumbs:  in a small saucepan, melt the butter over medium heat.  Turn off the heat, add the crumbs and toss with the butter.

Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with breadcrumbs, then broil 1-2 minutes until golden and crisp around the edges. Scatter with chopped parsley and serve directly from the pan.