Baked Mushrooms and White Beans With Buttery Bread Crumbs

By Colu Henry

Updated December 19, 2019

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Rating
5(2,432)
Comments
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Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture’s sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish’s silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.

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Ingredients

Yield:4 servings

FOR THE MUSHROOMS AND WHITE BEANS

  • 3 tablespoons olive oil

  • 1 pound mixed mushrooms, such as cremini, shiitake or oyster, torn or roughly chopped into bite-size pieces

  • Kosher salt and black pepper

  • 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 (such as cannellini or great Northern), drained and rinsed

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

  • 1 cup vegetable stock, chicken stock or water

  • 2 tablespoons roughly chopped Italian parsley

FOR THE BREAD CRUMBS

  • 3 tablespoons unsalted butter

  • ¾ cup fresh, coarse bread crumbs or panko

  • Kosher salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 64 milligrams cholesterol; 535 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 31 grams fat; 8 grams fiber; 958 milligrams sodium; 19 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the 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 and the garlic is fragrant, about 1 minute. Season with salt.

  2. Step 2

    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.

  3. Step 3

    While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.

  4. Step 4

    Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don’t walk away!) Scatter with parsley and serve directly from the pan.

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Ratings

5 out of 5
2,432 user ratings
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Comments

Lisa

Delicious and fairly quick to come together. I found the added broth remained too thin after baking. Next time I might mash a portion of the beans and recombine at the mixing stage to make the sauce creamier. Goat cheese worked fine as a sub for feta.

Raven

I cut the stock by half based on your note and am glad I did - thanks, Lisa!

Jesse

More of a question than a note: Is this dish suitable for preparing in advance and then reheating just before serving? I am thinking of making this the day before and bringing as a vegetarian option for a Christmas dinner.

Rosemary

My friends love this dish and I do too. Always tastes great, looks great and is quite nutritious. Requires little time for a big payoff. One thing: the first time I put under the broiler I left it too long, my fault. If you put under a broiler it requires very little time. Baking it in the oven works just as well FYI.

gailanne

i made this in stages...sauteed mushrooms, added some slivered brussel sprouts, shallots, garlic, thyme- added garbanzo beans for 5 mins, then broth-brought to boil, added goat cheese, covered. turned off heat. Walked away for 2 hours. Returned to add broil with panko topping but--oh oh...broiler dead. SO wound up back on the stove stirring it all together, dancing my mess around--and the people said--DELISH...in other words..great map...find your destination!

Helene

Carnivore husband loved the umami flavor. Thank you to mushrooms.

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