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Cannellini Bean And Mushroom Casserole

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    Source: www.backwoodshome.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB2, B3, B9, B12, D
    MineralsCopper, Natrium, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups cooked cannellini beans

    2. 1 cup mushrooms, coarsely chopped

    3. 2 tablespoons butter, for frying

    4. 2 tablespoons butter, cold

    5. 1/2 cup sour cream

    6. 1/2 cup vegetable stock

    7. 1 tablespoon fresh basil, chopped

    8. 1 cup fresh bread crumbs

    9. 1/4 teaspoon paprika

    10. 1/4 cup romano cheese, grated

    11. 1 tablespoon sherry

    12. Salt and pepper to taste.

    Instructions Jump to Ingredients ↑

    1. Sauté the mushrooms in 2 tablespoons of butter for 5 minutes. Add the beans and heat until warm. Gently mix in the sour cream, vegetable stock, and basil. Season with salt and pepper, to taste.

    2. In a separate bowl, combine the bread crumbs, cheese, and paprika. Add the Sherry, if desired. Spoon the bean mixture into a buttered casserole dish. Top with the breadcrumb mixture and dot with the cold butter, cut to small pieces. Broil until the breadcrumbs are browned.

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