Slow Cooker Panade with Mushrooms and White Beans

Inspired by Martha Stewart's French Onion Panade and Braised Seitan with Red Wine and Mushrooms from Robin Robertson's Fresh from the Vegetarian Slow Cooker.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Dishes

Servings: servings

Calories: 385kcal

Author: Hello Veggie

Ingredients

2 tablespoons olive oil
6 large shallots sliced
2 garlic cloves sliced
1 pound sliced mushrooms
1 15-ounce can cannellini beans, drained and rinsed
1 cup vegetable broth
1/4 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
Salt and pepper to taste
8 ounces stale sourdough bread cubed
6 ounces shredded gruyere

Instructions

Warm the olive oil in a skillet over medium heat. Stir in the shallots and garlic; add a pinch of salt. Cook for about 5 minutes, stirring often, or until the shallots are softened and beginning to brown.
Transfer the cooked shallots and garlic to a 5-6 quart slow cooker. Add the mushrooms, beans, broth, wine, tomato paste, and thyme and stir well. Cover and cook on low for 6 hours.
When there are 30 minutes left on the timer, open the lid and give the stew a good stir; taste and season with salt and pepper.
Top the stew with the bread cubes; press them down into the stew a bit so they soak up the broth, then sprinkle the cheese over the bread. Replace the cover and cook for the remaining 30 minutes, or until the cheese has melted, then serve.

Notes

If your bread isn't stale, toast the sourdough cubes in the oven at 425ºF for about 15 minutes.
If you'd like to add more bread to the recipe, go for it! Different shapes of slow cookers will need different amounts of bread to cover the top of the stew.

Nutrition