Meatless Monday: Mushroom Cassoulet

Mushroom Cassoulet

Is your to do list as long as mine?

Lately, I feel like I wake up every morning and have to climb a mountain. It's not as high as Mount Everest (though some days it feels that way). But it's not a hobbit hill either. Between the house, cooking, cleaning, blogging, freelance writing, looking for an agent for my book, polishing my script, researching my next book, the dog, twittering, updating Facebook, the gym (somehow this always falls off my list), there's barely time to breathe, let alone get to the end of my list. And the next morning it starts all over again... sleep... repeat... sleep... repeat...

It's all I can do some days to remember to breathe.

I think God invented to do lists to torture us.

Here are a few things that I've learned over the years:

* Remembering to breathe is the most important thing on your to do list.

*A deep breath is better than Prozac most days. So is a glass of wine.

* It's not about getting to the end of your list. It's about the journey.

* If you're not enjoying the journey, then it's time to delete items off your list.

*Your Twitter followers will forgive you for not posting every second of the day, but your dog may not if you forget to feed him.

* You may not scale the mountain, but at least you tried. And you didn't get your arm trapped under a giant boulder and had to hack it off with a blunt instrument.

*There's always tomorrow.

But if I don't post this Mushroom Cassoulet recipe today, it will be Meatless Tuesday. And that doesn't have as nice of a ring to it, does it?

Also, if can take a break from your to do list, check out Meatless Monday's website this week. They're featuring two of my recipes for Slow Cooker Corn Chili and Avocado Radish Salad. Try them out, Twitter them, share them on Facebook, rate them, comment on them, whatever floats your boat. 

Mushroom Cassoulet
Serves 4-6 people
Cooking time: 2-3 hours
Vegan; dairy-free
Print Recipe

Ingredients

• 2 cups portobello mushrooms, chopped
• 1 cup shitake mushrooms, chopped
• 1 cup cannellini beans, soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)
• 2 tablespoons olive oil
• 1 medium yellow onion, peeled and chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, peeled and chopped
• 5 cups water (preferably filtered)
• 2 tablespoons tomato paste 
• 1 teaspoon smoked paprika (pimenton)
• 1 bouquet garni of bay leaf, thyme, and parsley tied together with kitchen twine
• 1 cup breadcrumbs
• 2 tablespoons extra virgin olive oil
• 2 tablespoons parsley, chopped
• salt and freshly ground pepper

Directions

1. Preheat the oven to 350 degrees.
2. In a braising pan with a tight-fitting lid, heat the grapeseed oil over medium heat. Add onion, celery, and carrots, stirring occasionally until lightly caramelized (about 10 minutes). 
3. Add the garlic and cook for 1 more minute. Add the mushrooms and cook until becoming tender, about 4 minutes.
4. Add the cannellini beans, water, tomato paste, paprika, bouquet garni, and a pinch or two of salt and some pepper. Stir to combine. 
5. Cover with the lid and bake in the oven for 90 minutes to 2 hours, or until the beans are becoming tender.
6. Meanwhile, toss the breadcrumbs with the olive oil, parsley, salt, and pepper.
7. Remove the cassoulet from the oven and check seasoning (salt and pepper). Top with the breadcrumb mixture and bake uncovered for another 30 minutes or until golden brown.
8. Serve family style. Enjoy!

Source for Ingredients

• portobello and shitake mushrooms, parlsey, onions, carrots, garlic, bay leaf, thyme, and celery from the West Hollywood Farmers Market
• organic breadcrumbs and organic tomato paste from Trader Joe's 
• Bob's Red Mill cannellini beans and smoked paprika from Whole Foods

Sweet Potato Gnocchi with Saag's Basil Cracked Pepper Sausage, Kale, and Shitake Mushrooms

A big day in the culinary world--James Beard has announced their 2011 Semifinalists!

There are a lot of heavy hitters are on this list. However, I'd like to extend a special shout out to Baru 66 in Windsor Heights, IA and Chef David Baruthio for their nomination for Best New Restaurant. I had a fabulous meal there in November, and was very impressed with their food.

Now, on to more important business--what recipe do I have for you today?

Meatless Monday: Morel Mushroom Risotto

I love making risotto so much that sometimes I think I should change my name to Risotto Diva.

Lately, I've been on a veggie risotto kick. I love hitting up the farmers market for the best local produce and then transforming it into a creamy (without any cream), sumptuous rice dish made with homemade vegetable stock. I find that risotto really showcases its ingredients, making it an ideal vessel for foodie deliciousness. In fact, my upcoming "Domestic Diva" column for the Hawaii Women's Journal is all about risotto (stay tuned for the publication).

Last week, at Kuzak's urging, I hit up LA's FungHi booth at the Hollywood Farmers Market for some morel mushrooms. The tables were loaded up with baby shitakes, chanterelles, and oyster mushroom, but I couldn't let myself be distracted by the treasure chest of funghi. I was on a morel mission. These mushrooms are prized by French cooks and contain a small amount of toxins that are removed by cooking (they should never be consumed raw). I scooped up a prized $10 paper bag of morels, ogling their honeycomb shape, and brought them home.

After some contemplation, I decided to make a morel mushroom risotto. My goal was to showcase as much morel flavor as possible. First, I made a quick vegetable risotto by simmering onions, carrots, celery, peppercorns and the morel mushroom stems in filtered water for an hour.  I love using homemade vegetable stocks when making risotto. I find that it gives the dish a delicate, subtle flavor that doesn't overshadow the ingredients. Next, I made a very basic risotto with the mushrooms. I finished the dish with grated Parmesan Reggiano, extra virgin olive oil and fresh cracked pepper.

Kuzak and I settled down at the table to feast, the Adorable Monster curled up in a ball at our feet, and dug into the dish. The delicate, creamy risotto let the morel mushrooms shine. We savored their flavor down to the very last bite.

Note: this risotto recipe would work for any type of mushrooms.

Morel Mushroom Risotto
Serves 2 people
Cooking time: 40 minutes
Print Recipe

Ingredients
2 tablespoons extra virgin olive oil, plus more for drizzling
1/4 cup shallots, peeled and chopped
1/2 cup morel mushrooms, stems removed and halved
1 cup arborio rice
1/2 cup dry white wine
4 cups vegetable broth, preferably homemade
1/2 cup Parmesan Reggiano, grated
salt and pepper

Directions
Add the vegetable stock to a sauce pan and warm over medium low heat.

Heat the olive oil in a heavy bottomed pan over medium heat. Add the shallots and saute until translucent, about 4 minutes. Next, add the mushrooms and saute until they soften and their juices release. Add the rice and stir to combine. Cook for another one to two minutes. Pour in the white wine and cook until absorbed, stirring occasionally.

Once the wine has been absorbed, add the vegetable stock 1/2 a cup at a time, stirring until absorbed before adding more stock. Continue cooking the rice in the stock until it's cooked al dente (you may not use all of the stock). When the rice is cooked, finish the risotto by stirring in the parmesan and a little more olive oil. Season to taste with salt and pepper. Enjoy!

Source for Ingredients
morel mushrooms from LA FungHi (Hollywood Farmers Market)

organic carrots, organic celery and organic onions from Hollywood Farmers Market

extra virgin olive oil, Parmesan Reggiano, organic shallots and Arborio rice from Trader Joe's