1
tablespoon each chopped thyme, rosemary and sage
2
carrots, diced
2
celery sticks, sliced
1
red pepper, cored, deseeded and diced
150 ml/1/4
pint red wine
4
tablespoons tomato puree
1 tablespoon dark soy sauce
salt and pepper
Crust:
1/2 small French stick, thinly sliced
2
tablespoons olive oil
1
garlic clove, crushed
2
tablespoons chopped thyme
25 g/1 oz
Parmesan cheese, freshly grated
Method:
Drain the beans and place in a saucepan with the
measured cold water. Bring to the boil and boil rapidly
for about 10 minutes. Lower the heat, cover and simmer
gently for 45 minutes. Drain the beans and reserve 300
ml/1/2 pint
of the cooking liquid.
Meanwhile, soak the dried ceps in the measured boiling
water for 20 minutes, then drain, reserving the
liquid. Slice the ceps.
Heat half the oil in a frying pan, add the garlic and
onions and fry for 5 minutes. Add the mushrooms and
herbs, and stir-fry for a further 5 minutes until the
mushrooms are golden. Remove from the pan with a slotted
spoon and set aside.
Heat the remaining oil in the
frying pan, add the carrots, celery and pepper and fry
for 5 minutes. Add the wine and boil rapidly for 3
minutes.
Stir in the
beans with the reserved cooking liquid, the mushroom
mixture, ceps and their liquid, tomato puree and soy
sauce and season to taste with salt and pepper.
Spoon
into 4 small dishes or 1 large gratin dish. Layer the
sliced
bread over the
casserole. Mix together the oil, garlic and thyme, brush
over the bread and scatter with the Parmesan.
Cover
loosely with
foil
and place in a preheated oven, 190°C (375°F), Gas Mark
5, for 30 minutes. Remove the
foil
and bake for a further 20 minutes until the crust is
golden.
Vegetable Recipes -
Vegetable Crusted Cassoulet
Recipe
