Modified White Bean and Mushroom Gratin

total time: 50 minutes

servings: 4

Ingredients

• 1 small onion chopped

• 12 ounces sliced mushrooms

• 3 carrots peeled, halved lengthwise, and cut into 3/4 inch pieces

• 2 cloves garlic grated with microplane or minced

• 1 tablespoon butter

• 1 cup chicken broth you can substitute water

• 1 tablespoon all-purpose flour

• 1 tablespoon tomato paste

• 1/2 teaspoon dried thyme

• 1/3 cup dry sherry

• 30 ounces great northern beans drained of their liquid (Two 15 ounce cans)

• 8 ounces gruyere

• 2/3 cup panko

Instructions

• preheat oven to 425 Fahrenheit.

• Medium heat. (MAKE A ROUX WITH 1 TBSP FLOUR AND BUTTER)

• Add mushrooms and onion. Season with salt and pepper. Cook, stirring occasionally, until onions are translucent and the mushrooms have released their water, about 10 minutes.

• Reduce the pan's heat to medium-low, add garlic, tomato paste and thyme. Stir until well combined, about a minute. Add sherry. Cook, scraping up browned bits.

• Add beans, carrots, and chicken broth. Bring to boil over high heat. 

• Remove pan from heat. Taste, and adjust seasoning with salt and pepper. Pour bean mixture into a casserole dish. Top with the panko and cheese

• Bake uncovered in the oven until cheese is melted and panko is browned, about 25 minutes minutes.

Nutrition

Calories: 550 kcal | Carbohydrates: 38 g