White Bean and Mushroom Gratin
By Lan LamPublished on September 4, 2018
Time
1½ hours, plus 20 minutes standing
Yield
Serves 4 to 6
Ingredients
Before You Begin
We prefer a round rustic loaf (also known as a boule) with a chewy, open crumb and a sturdy crust for this recipe. Cannellini or navy beans can be used in place of great Northern beans, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Heat ¼ cup oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add mushrooms, salt, and ¼ teaspoon pepper and cook, stirring occasionally, until mushrooms are well browned, 8 to 12 minutes.
- While mushrooms cook, toss bread, 3 tablespoons parsley, remaining ¼ cup oil, and remaining ¼ teaspoon pepper together in bowl. Set aside. Stir water and flour in second bowl until no lumps of flour remain. Set aside.
- Reduce heat to medium, add onion to skillet, and continue to cook, stirring frequently, until onion is translucent, 4 to 6 minutes. Reduce heat to medium-low; add garlic, tomato paste, and thyme; and cook, stirring constantly, until bottom of skillet is dark brown, 2 to 3 minutes. Add sherry and cook, scraping up any browned bits.
- Add beans and their liquid, carrots, and flour mixture. Bring to boil over high heat. Off heat, arrange bread mixture over surface in even layer. Transfer skillet to oven and bake for 40 minutes. (Liquid should have consistency of thin gravy.)
- Leave skillet in oven and turn on broiler. Broil until crumbs are golden brown, 4 to 7 minutes. Remove gratin from oven and let stand for 20 minutes. Sprinkle with remaining 1 tablespoon parsley and serve.
Time
1½ hours, plus 20 minutes standingYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our vegetarian gratin features creamy white beans, meaty cremini mushrooms, tender carrots, and a crisp, toasty layer of bread. The gravy's flavor is created from the fond developed by carefully sautéing mushrooms and aromatics and deglazing with nutty dry sherry. The combination of flour and starchy canned bean liquid thickened the gravy. We baked the gratin in a low oven after topping it with lightly seasoned and oiled bread cubes. As it baked, the lower portion of the bread merged with the gratin, creating a lovely soft texture, while the upper portion dried out. Then, by flipping on the broiler for just a few minutes, we toasted the bread until it was golden brown and crisp. The final product was complex in flavor and featured a variety of textures.
Want more? Read the whole storyBefore You Begin
We prefer a round rustic loaf (also known as a boule) with a chewy, open crumb and a sturdy crust for this recipe. Cannellini or navy beans can be used in place of great Northern beans, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Heat ¼ cup oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add mushrooms, salt, and ¼ teaspoon pepper and cook, stirring occasionally, until mushrooms are well browned, 8 to 12 minutes.
- While mushrooms cook, toss bread, 3 tablespoons parsley, remaining ¼ cup oil, and remaining ¼ teaspoon pepper together in bowl. Set aside. Stir water and flour in second bowl until no lumps of flour remain. Set aside.
- Reduce heat to medium, add onion to skillet, and continue to cook, stirring frequently, until onion is translucent, 4 to 6 minutes. Reduce heat to medium-low; add garlic, tomato paste, and thyme; and cook, stirring constantly, until bottom of skillet is dark brown, 2 to 3 minutes. Add sherry and cook, scraping up any browned bits.
- Add beans and their liquid, carrots, and flour mixture. Bring to boil over high heat. Off heat, arrange bread mixture over surface in even layer. Transfer skillet to oven and bake for 40 minutes. (Liquid should have consistency of thin gravy.)
- Leave skillet in oven and turn on broiler. Broil until crumbs are golden brown, 4 to 7 minutes. Remove gratin from oven and let stand for 20 minutes. Sprinkle with remaining 1 tablespoon parsley and serve.
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