About the dish
A slow-cooked haricot bean stew from south-west France flavoured with spicy glazed Fable mushrooms and Toulouse sausage. Served with garlic & sourdough baguette croûtes.
MEP
Soup Spoon, Knife & Fork
Ingredients
50g Fable mushroom
1 each Toulouse sausage
1 pinch salt & 10ml Veg oil
15g Fable mushroom glaze DK
15g Garlic oil SR
60g Chestnut mushrooms - cooked
1 pinch salt
5ml Cab sav vinegar
280g Harissa beans mix SR
1g Parsley chiffonade
2 slices Sourdough baguette
10g Garlic oil
Video
Recommendations
DRINKS
The spiced elements in this dish make our new Vin de Orange, Le Son de la Terre, a great choice. Rhone or Languedoc reds such as Saint-Chinian would also work well. For non-alc, a glass of OddBird will provide delicate sweetness to balance the spice.
SIDES
This dish will be great with some more greens, our french beans amandin and tenderstem broccoli are both great sides to recommend here.
The cassoulet story goes back all the way to the Hundred Years’ War, when the inhabitants of Castelnaudary, under siege from the English, pooled their remaining food to cook up a dish so hearty that their men were able to push the northern hordes back to the Channel.
