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(2,186)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,186 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Netta

Perfect as described. Made with Rancho Gordo Eye of Goat beans - you don’t need to use canned or regular white beans. Used the bean cooking liquid instead of broth. With this slightly thicker bean broth, the amount of liquid was perfect.

Fantastic

Absolutely amazing. I felt like I was feeding my soul. I couldn't stop eating it. I did cut down on broth based on other comments and I'm glad I did. Left out the parsley based on personal taste.

Lily

I was somewhat skeptical about this recipe, but I had a bunch of mushrooms I needed to use. It was DELICIOUS! I did use goat cheese for the feta because it is what I had and I thought it worked perfectly. I also added some rosemary. My kid asked for leftovers of this for lunch today, a success!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.