Equipment
* optional
Ingredients
For the Mushrooms and White Beans
- 45 ml olive oil
- 450 g mushrooms
- 3 g salt, to taste
- 1 g black pepper, freshly ground
- 15 g butter, unsalted
- 100 g shallot, finely chopped
- 6 garlic, finely chopped
- 3 g thyme, fresh
- 430 g white beans, canned, rinsed and drained
- 115 g feta, crumbled
- 240 ml vegetable stock, chicken stock or water
- 6 g parsley, roughly chopped
For the Bread Crumbs
- 45 g butter, unsalted
- 82 g panko
- 2 g salt, to taste
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
Heat the olive oil in a 12-inch ovenproof skillet over medium heat. Add the mushrooms, season with salt and pepper to taste, and cook, stirring occasionally, until the mushrooms begin to brown and crisp around the edges, about 7-10 minutes.
Stir in the butter, chopped shallot, minced garlic, and fresh thyme. Cook for about 1 minute, until the shallot softens and the garlic is fragrant.
Add the white beans to the skillet and stir to combine. Top evenly with the crumbled feta cheese. Pour in the vegetable stock (or water) and transfer the skillet to the preheated oven.
Bake until the liquid is bubbling and the feta has softened slightly, about 13-15 minutes.
While the mushroom and bean mixture bakes, prepare the bread crumbs. Melt the unsalted butter in a small saucepan over medium heat.
Remove the saucepan from heat, add the panko bread crumbs, and toss until evenly coated. Season with salt and pepper to taste.
Remove the skillet from the oven and switch the oven setting to broil (high heat). Sprinkle the prepared bread crumbs evenly over the mushroom and bean mixture.
Broil for 1-2 minutes, watching carefully, until the bread crumbs are golden brown and the feta is crisp around the edges.
Scatter with fresh parsley and serve directly from the skillet.
Chef's Notes
- Use a mix of mushrooms for a more complex flavor profile.
- For extra flavor, use a mushroom-infused olive oil.
Storage
Refrigerator: 3 days — Store leftovers in an airtight container.
Reheating: Reheat in a preheated oven at 175°C (350°F) until heated through, about 15-20 minutes, or in a microwave.
