A very unusual cassoulet – Vegetarian cassoulet with trout beans and wild mushrooms for guest post
Un cassoulet peu traditionnel – Cassoulet vegetarien aux haricots pour Five Star Foodie
Natasha from Five Star Foodie kindly requested me if I could be one of her participants for a contest she is holding on her blog. I was of course extremely flattered but to be honest, most of the time, I tend to refuse those types of contests, because I am always concerned of not having the freedom to use what I want and obliged to use what I don’t want, resulting in a dish that is not really truthful to what I really enjoy.
I was very happily surprised when I received a nice little package from Marx Foods with a lot of delightful gourmet ingredients. Basically, the theme of this contest is to take a traditional dish, twist it around and make it un-traditional while incorporating some of the ingredients from Marx Foods.
After a lot of thoughts, I decided to go ahead and chose a very traditional and rustic French dish from Languedoc-Roussillon region called “cassoulet“, for the “connaisseurs” of French cuisine, this might not be unknown. It’s a white bean based dish cooked for hours, with a lot of different kinds of meats such as duck, goose, pork, etc…The beans are cooked for a very long time, resulting in unctuous beans melting in your mouth. In this “Cassoulet revisited“recipe, I used beans…dried porcini, black trumpets, chanterelles mushrooms and flor de sal, all coming from from Marx Foods.
I have to say that I prefer this vegetarian version (vegan) of the cassoulet than the traditional one which tends to be on the heavy side. The wild mushrooms add a rich and incredible woodsy flavor to this composition and will make carnivores forget that there is no meat in the dish. This is a very addictive meal, it’s hard to stop at the first bite, I almost ate the whole pot (and I am not talking about this tiny one on the picture) by myself.
Go check out Five Star Foodie for the recipe…and let us know what you think!
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