One-pan mushroom gratin with butter beans
By Chatelaine
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Photo, Erik Putz.
This one-pan meal, filled with mushrooms and topped with cheese, is a dinnertime winner.
Ingredients
-
1/2 cup
panko bread crumbs
-
1/2 cup
finely grated
parmesan cheese
-
2 tbsp
chopped
parsley
-
3 tbsp
olive oil
, divided
-
2 227-g pkg
cremini
mushrooms
-
1
medium
onion
, finely chopped
-
2
garlic cloves
, minced
-
2 tbsp
all-purpose flour
-
1 398-mL can
butter (or cannellini)
beans
, drained and rinsed
-
3/4 cup
vegetable broth
-
4 cups
chopped
swiss chard
Instructions
- POSITION rack in centre of oven, then preheat broiler. Combine panko with parmesan, parsley and 1 tbsp oil in a medium bowl. Set aside.
- HEAT a large oven-safe frying pan over medium-high. Add remaining 2 tbsp oil, then mushrooms and onions. Cook, stirring occasionally, until mushrooms soften and start to brown, 8 to 9 min. Reduce heat to medium and add garlic. Cook for 1 min. Sprinkle with flour and add beans, stirring for 1 min.
- ADD broth and 1/2 cup water, stirring up brown bits from pan bottom, and bring to a boil. Reduce to medium-low and simmer until sauce is thickened, 4 to 5 min. Stir in Swiss chard and cook
until wilted, 2 min. Season with pepper.
- SPRINKLE panko mixture over bean mixture. Broil until top is golden, about 2 min.
Nutrition (per serving)
- Calories
- 291,
- Protein
- 13 g,
- Carbohydrates
- 31 g,
- Fat
- 14 g,
- Fibre
- 6 g,
- Sodium
- 574 mg.