Mushroom Cassoulet

Posted on by Jennie
Type: Main Course, Soups
Author: Jennie
Oven Temperature: 400°
Difficulty: Intermediate

Prep Time: 20 minutes
Cook Time: 1.5 hours
Servings: 8-10 servings


  • 1 lb sweet pork sausage
  • 3 cans cannellini beans
  • 1 can crushed tomatoes
  • 2 leeks, sliced
  • 1/2 yellow onion, diced
  • 8 ounce crimini mushrooms
  • 24 ounce chicken stock
  • 1/2 cup white wine
  • 3-4 sprigs thyme
  • 1 cup breadcrumbs
  • 3 tablespoon fresh parsley
  • 2 tablespoon butter, melted
  • salt and pepper
  • olive oil


  1. Cook pork sausage in Dutch oven until browned, set aside to drain on paper towels.
  2. Using grease from sausage or a small amount of olive oil, sauté leeks, onion, and mushrooms for 2-3 minutes until they soften.
  3. Add beans, sausage, tomatoes, chicken broth, white wine and thyme and bring all to low boil. Cover and reduce heat to low, simmer for 1 hour.
  4. Preheat oven to 400 degrees while the cassoulet simmers, and mix bread crumbs, parsley and melted butter.
  5. Sprinkle bread crumb mixture on top of cassoulet, and bake for 15 minutes on 400 until the crumb topping begin to brown and bubble.




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