Mushroom, Cannellini Bean and Leek Bake
with Crispy Shallot-Panko Topping and Goat Cheese
This veggie bake, stuffed with cannellini beans, mushrooms and leeks, is ALL about the topping! Crunchy panko and shallots along with zippy goat cheese. It's a dinner best served on a wintery day, eaten while wearing a comfy sweater!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Mixed Mushrooms
398 mL
Cannellini Beans
7 g
Thyme
1 unit
Vegetable Broth Concentrate
2 tbsp
Tomato Sauce Base
113 g
Mirepoix
1 tsp
Garlic Salt
1 tbsp
Worcestershire Sauce
113 g
Baby Spinach
¼ cup
Panko Breadcrumbs
(Contains Wheat)
28 g
Crispy Shallots
(Contains Wheat)
113 g
Leek, sliced
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
28 g
Goat Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), then roughly chop. Halve mushrooms, quarter if larger. Using a strainer, drain and rinse beans. Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in their package until broken into small crumbs (or finely chop if you prefer).
Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then panko, half the thyme and 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until panko is golden, 1-2 min. Transfer to a medium bowl, then add half the crispy shallots. Season with pepper, then stir to combine. Set aside.
Heat 1 tbsp butter (dbl for 4 ppl) over medium-high in the same pan. When butter is melted, add mushrooms, remaining thyme and 1/2 tsp garlic salt (dbl for 4 ppl). Cook, stirring occasionally, until mushrooms soften, 2-3 min. Add Worcestershire sauce. Cook, stirring often, until liquid has been absorbed, 1-2 min. Season with pepper. Transfer mushrooms to a plate.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then leeks and mirepoix. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Add tomato sauce base, beans, broth concentrate and 1 cup water (dbl for 4 ppl), then stir to combine. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
Top bean-leak base with mushrooms, then sprinkle with panko-shallot topping. Crumble goat cheese over top. (NOTE: If you don't have an oven-proof pan, transfer bean-leek base to a lightly-oiled 8x8-inch baking dish. For 4 ppl, use a 9x13-inch dish.) Broil in the middle of the oven until topping is browned and crispy, 2-3 min. (TIP: Keep an eye on it so it doesn't burn!) Once topping is crispy, set bake aside to cool for 3-5 min.
While bake is cooling, whisk together Dijon, vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spinach, then toss to combine. Divide mushroom, cannellini bean and leek bake and spinach salad between plates. Sprinkle remaining crispy shallots over salad.
