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


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 


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


4 large Grape Leaves rinsed 


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. 


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. 


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. 


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.