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Petite Wild Mushroom Cassoulet with Tomato Confit and Crunchy Shoestring Potato Topping
By Chef Rick Vargas

Ingredients 

1 1/2 pounds Wild Mushrooms (Porcini, Black Trumpets, and Chanterelles) cleaned 
1 tablespoon Thyme 
1 tablespoon Organic Garlic (Heirloom preferred) thinly sliced 
2 tablespoons Italian Parsley thinly sliced 
4 tablespoons Extra Virgin Olive Oil 
1 pinch Kosher Salt 
1 cup French Beans chopped 
Mixed Herbs (Italian Parsley sprig, 1 Bay Leaf, several Thyme sprigs 1 or 2 sprigs Marjoram) 
1 sprig Rosemary 
1 sprig Savory 
1 small Organic Carrots chopped 
1 stalk Organic Celery chopped 
1/2 Onion diced 
1 clove Organic Garlic 
1 Cloves 

Topping 

2 cups Potatoes cut into shoestring with a mandolin 
1 pinch each of Salt, Garlic, finely minced Thyme, and Parsley 

Garnish 

4 large Grape Leaves rinsed 

Directions 

Toss ingredients in a bowl large enough to toss and thoroughly coat all the mushrooms. 

Place in a heavy skillet and roast till slightly browned. Set aside. 

Cook French green beans until tender in a pan of water, boiling with a bouquet garni made up of Italian parsley sprigs, one bay leaf, several thyme sprigs, one or two marjoram sprigs, a sprig of rosemary, a savory sprig, the chopped carrot, celery, onion, clove of garlic and clove. 

When beans are tender, remove and shock in an ice water bath and set aside. 

Topping: 

Fry shoestring potatoes and lay on a paper towel to dry, add herb pinches. Set aside. 

Tomato confit (cured tomatoes): 

Cut a thin layer off the top of 6 ripe, organic heirloom tomatoes. Submerge in a good quality virgin olive oil in a baking dish. 

Add: 

One inch of: rosemary, oregano and thyme combination. 2 Tbsp. balsamic vinegar 1 Tbsp. Madeira winePlace in a 100°F oven for 12 hours. 

Cool and peel tomatoes. Scoop out seeds and pulp/mix with some olive oil, set aside. 

Chop outer flesh, set aside for garnish. 

Assembly: 

Mushrooms, the cooked beans and a half-cup of the tomato confit with some of the tomato olive oil. 

Cook until the mixture resembles a slightly thick soup and adjust seasoning. 

Fill four 4 oz. ramekins ¾ full and top with shoestring potato mixture. 

Place in 400°F oven until topping is thoroughly toasted.

Serve ramekins on plates lined with grape leaves.

Garnish dish with 1 Tbsp. chopped tomato flesh.