Youll start by searing mushrooms that are torn into pieces instead of sliced or chopped.
This is intentional as the tearing creates craggy edges that will brown and crisp up beautifully.
Itll all simmer along in the oven until thickened and fragrant.
Photo:Jennifer Causey
The finishing touch in this sausage cassoulet recipe is a cheesy breadcrumb topping.
It may not be traditional, but it’s delicious.
Make it vegetarian and use plant-based sausage.
Look for one with smoky flavors to most closely resemble the kielbasa used in the recipe.
But, if your options are limited, any plant-based sausages will do the trick.
This recipe was developed by Melissa Gray.
pkg.kielbasa sausage, sliced into 1/2-in.-thick rounds
215-oz.
cansno-salt-added cannellini beans, drained and rinsed
4sprigsthyme plus 2 tsp.
fresh thyme leaves
1/3cuppanko
2Tbsp.grated Parmesan cheese
Directions
Preheat oven to 375F with rack in center position.
Heat 2 tablespoons oil in a large broiler-safe pan over medium-high.
Drizzle with 2 tablespoons oil and bake until surface is lightly browned, about 5 minutes.
Remove cassoulet from oven and increase oven temperature to broil.
Stir together panko, cheese, thyme leaves, and remaining 1 tablespoon oil; sprinkle over cassoulet.
Broil until golden brown and crispy, about 5 minutes.
Let cool for 5 minutes.
Refrigerate for up to 3 days.
Before serving, transfer the cassoulet to a broiler-safe pan.
Reheat on the stove-top, then top with the panko mixture, and broil until golden.
