French Cassoulet

Mmmm..perfect crunchy crust

We were now deep into winter, brrrrrr, and Steve and Susie decided it was the perfect time for a hearty Cassoulet dinner!
Here is how Steve described it;
I'm a great fan of Cassoulet, the bean casserole from southwest France that generates the same kind of intense bickering as does American barbecue, concerning which region does it best, which ingredients are proper, and how many times one must turn the crust. Like the French, I have strong feelings about how it must be done and I make one every 3 to 5 years. I last did so in March 2012 and intended to do it again last year, but the Paris trip got in the way. So now it must be done.
This is what we all brought;
Jennifer and Neil...Mushroom Pate Appetizer
Ann and Dave...Amuse Bouche of Roasted Carrot soup
Ellis and Greg...Mixed Green Salad

We also enjoyed fabulous wine and port. And the meal was made complete with a beautiful desert of Baked Pears with Blue Cheese.

Here is the recipe for the Mushroom Pate;

Mushroom Pâté

Makes approx. 4 cups

Ingredients:

1 ½ pounds sliced cremini or Portobello mushrooms

1 small onion, diced

4 Tbs. olive oil

1 large clove garlic, minced

8 ounces cream cheese, cold

Loosely packed, ½ cup parsley leaves

3 Tbs. fresh tarragon leaves

1-2 Tbs. truffle oil

Salt and pepper to taste

Bread or crackers for serving

Procedure:

1.      Heat a large sauté pan and add olive oil.  Add onion, sauté until soft and golden, add garlic, cook for a minute more.

2.     Add the sliced mushrooms and continue to cook.  Add salt and pepper.  Continue to cook and stir them occasionally until they cook down and brown up a bit.

3.     Cook the mushrooms on medium high heat until most of the moisture has cooked off.  Transfer them to a bowl and place in the refrigerator to completely cool down. (can be done day ahead)

4.     Once mushroom mixture has cooled down add them to the bowl of a food processor and add the cream cheese, parsley and tarragon.  Puree until nice and smooth.  With the motor running drizzle in the truffle oil.  Add salt and pepper to taste.

5.     Remove to serving dish and keep cold until ready to serve with bread and/or crackers.