Baked Mushrooms and White Beans With Buttery Bread Crumbs

By Colu Henry

Baked Mushrooms and White Beans With Buttery Bread Crumbs
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
5(2,060)
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

    • 3tablespoons olive oil
    • 1pound mixed mushrooms, such as cremini, shiitake or oyster, torn or roughly chopped into bite-size pieces
    • Kosher salt and black pepper
    • 1tablespoon butter
    • 1small shallot, finely chopped
    • 2large garlic cloves, finely chopped
    • 1tablespoon fresh thyme leaves
    • 1(15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
    • 4ounces feta cheese, crumbled (about 1 cup)
    • 1cup vegetable stock, chicken stock or water
    • 2tablespoons roughly chopped Italian parsley

    For the Bread Crumbs

    • 3tablespoons unsalted butter
    • ¾cup fresh, coarse bread crumbs or panko
    • Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

535 calories; 31 grams fat; 14 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 19 grams protein; 958 milligrams sodium

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
2,060 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.

Jill Ski

Ten stars! Delicious, especially if you are a mushroom lover like myself! I was cooking alone, from start to finish took me 2 hours (with most clean up along the way). I used cremini, maitake, shitake, and oyster mushrooms, very happy with the mix. Followed suggestions for only a 1/2 cup broth, added four large stalks of Lacinato kale (removing tough stalk), and sautéed my shallot and garlic in separate pan since I am sensitive if they are not fully cooked, then added to cooked mushrooms and kale. Kale gives it color, texture and more nutrition. Added a squeeze of lemon juice before breadcrumbs, great suggestion from others! For reheating, I suggest making extra breadcrumbs and toasting to add to leftovers. Definitely a keeper! Reminds me of the NYT crock pot mushroom soup but in casserole/gratin form. I’d give this more than five stars ;^)

K

This was delicious! 10/10 will make again. I did sub vegetable broth for mushroom broth and added some farro cooked in mushroom broth for a little extra heft.

Jacqueline S.

Nice flavor. Easy recipe to pull together. I followed the advice, and only used 1/2 cup of broth. it was plenty. Added 5 oz. baby spinach on top of the beans. Then topped it with feta. Toasted the buttered crumbs in a separate pan, and added the crumbs on top of each serving. This keeps the crumbs from getting soggy.

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