adapted from a recipe from 'The Week’ serves 4-6
Sent in by Amber ½ c olive oil 10oz cremini mushrooms (sliced ½ inch ) salt and pepper 4 to 5 sliced bread ½ inch cubed (can be gluten free) ½ c minced parsley 1tbs flour 1 onion chopped fine 5 minced garlic cloves 1tbs tomato paste 1 ½ tsp thyme ½ c dry sherry 2 (15oz) cans great northern beans (or any white bean) 3 carrots halved and cut into ¾ inch. Preheat oven to 300 Heat 1/4c of the oil in a 12 inch oven safe pan over a medium high flame, until shimmering , add mushrooms, cook until well browned stirring occasionally, season with salt and pepper. While cooking toss bread cubes with ¼ cup oil and 3tbs of the parsley, reserve, in a small bowl mix the flour with a cup of water, reserve. Reduce the mushroom pan heat to medium add the onion cook until translucent. Reduce heat to med-low, add garlic, tomato paste, and thyme Cook 2-3 minutes till dark brown, add sherry stir to get browned bits, add beans with their liquid, carrots, and the well blended flour water mixture, bring to a boil over high heat, remove from stove cover the top with the reserved bread cubes. Bake in oven 40 min, then broil until bread is golden brown IMPORTANT WATCH CAREFULLY EASY TO BURN AT THIS POINT, remove from oven cool around 20 min sprinkle with the remaining tbs parsley
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