Chef Rick Vargas
Petite Wild Mushroom Cassoulet with Tomato Confit and Crunchy Shoestring Potato Topping
Petite Wild Mushroom Cassoulet with Tomato Confit and Crunchy Shoestring Potato Topping
Rated 5.0 stars by 1 users
Category
Side Dish
Servings
4 servings
Prep Time
45 minutes
Cook Time
1 hour
Author:
Chef Rick Vargas
Ingredients
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1 1/2 pounds Wild Mushrooms (Porcini, Black Trumpets, and Chanterelles) cleaned
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1 tablespoon thyme
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1 tablespoon organic garlic (Heirloom preferred) thinly sliced
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2 tablespoons Italian parsley, thinly sliced
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4 tablespoons extra virgin olive oil
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1 pinch kosher salt
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1 cup French beans, chopped
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Mixed herbs (Italian parsley sprig, 1 bay leaf, several thyme sprigs, 1 or 2 sprigs Marjoram)
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1 sprig Rosemary
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1 sprig savory
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1 small organic carrot, chopped
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1 stalk organic celery, chopped
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1/2 onion, diced
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1 clove organic garlic
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1 clove
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2 cups potatoes, cut into shoestring with a mandolin
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1 pinch each of salt, garlic, finely minced thyme, and parsley
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4 large grape leaves, rinsed
Topping
Garnish
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 wine. Place 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.
Filed in:
Bay Leaves,
Carrots,
Cassoulet,
Celery,
Dried Porcini Mushrooms,
French Beans,
Gourmet Dried Mushrooms,
Gourmet Dried Mushrooms Sampler,
Italian Parsley,
Organic Carrots,
Organic Celery,
Organic Garlic,
Organic Russet Potatoes,
Organic Yellow Onions,
Petite Wild Mushroom Cassoulet with Tomato Confit and Crunchy Shoestring Potato Topping,
Potatoes,
Rosemary,
Side Dish,
Thyme,
Wild Mushrooms
