Ingredients:

  • 1 lb (450g) Baby Bella (Cremini) mushrooms, quartered
  • 2 tbsp (30ml) Extra virgin olive oil
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Cracked black pepper
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 medium (110g) Yellow onion, finely diced
  • 2 medium (120g) Carrots, diced
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (2g) Fresh thyme leaves
  • 2 (15 oz / 425g) cans Cannellini beans, drained and rinsed
  • 1 tbsp (16g) Tomato paste
  • ½ cup (120ml) Dry white wine
  • 2 cups (480ml) Low-sodium vegetable broth
  • 1 bay leaf
  • ½ cup (60g) Panko breadcrumbs
  • 1 tbsp (15ml) Melted olive oil
  • 1 tbsp (4g) Fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the quartered mushrooms in a single layer. Cook undisturbed for 3-5 minutes until they develop a deep, mahogany-colored sear, then stir and cook for another 3 minutes. Remove from heat and set aside.
  2. In the Dutch oven, heat 1 tbsp of olive oil over medium heat. Sauté the onion and carrots until the onions are translucent and the carrots soften (about 6-8 minutes). Stir in the minced garlic and fresh thyme, cooking for just 60 seconds until the aroma is fragrant.
  3. Stir in the tomato paste and cook for 2 minutes to caramelize. Deglaze the pot with white wine, scraping the bottom to release the brown bits. Stir in the white beans, vegetable broth, and bay leaf.