Côte Classics: Mushroom Cassoulet Menu

Our beloved Mushroom Cassoulet now made from Fable mushrooms, a plant-based product crafted from real shiitake mushrooms, with a meaty flavour and texture.

This feast feeds two people and in your box you will find:

• – Mushroom Cassoulet
• – Demi Baguette and Salted Butter
• – Choice of: Roasted Pumpkin Soup or Cheese Soufflé
• – Choice of: Chocolate Praline Tart (vg) or Pear & Almond Tart, both with Cherry Compote

Wine recommendation:

Elements Luna Cotes-du-Rhone – Our juicy, spicy Cotes-du-Rhone from the village of Laudun will balance the savoury Fable mushrooms, while the subtle herbal aromas compliment the flavours of the bean cassoulet

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Côte Classics: Mushroom Cassoulet menu 

STARTER (depending on what you’ve chosen):

Roasted Pumpkin Soup (Cook time 15 minutes)

1. Pre-heat the oven, (Fan oven 180°C /electric oven 200°C / gas mark 6).
2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.
3. Peel back the film of the soup packaging and set the pumpkin seeds aside.
4. Decant the soup into a saucepan and heat up on a low heat. Simmer gently, but do not let boil.
5. Alternatively, empty the pouch of soup into a microwavable container, or the tray that it has come in, heat on full power for (700w) for 4 minutes or (900w) for 3 minutes. Mix halfway through and make sure it’s fully heated before serving.
6. Serve hot, with a sprinkle of pumpkin seeds as desired and alongside the sliced baguette and butter.

Cheese Soufflé (Cook time 15-20 minutes)

1. Pre-heat the oven, (Fan oven 180°C / electric oven 200°C / gas mark 6).

2. Gently turn out the soufflés from their container and put them in a baking dish, flat side down. Small individual baking dishes would be ideal, where the sauce is more contained, but you can put both soufflés in one larger dish. Pour over the leek sauce and sprinkle the Comté cheese on top. Split the sauce and cheese half and half over each soufflé.
3. Cook for 15-20 minutes until the top is golden brown and the sauce around the soufflés is
bubbling.
4. Once the soufflés have been cooking for 5 minutes, lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes.
5. Remove everything from the oven and rest for 1 minute.
6. Gently put the soufflés onto serving plates (don’t forget to drizzle over any excess cheese and sauce from the baking tray) and serve alongside the warm baguette and salted butter

MAINS:

Mushroom Cassoulet (Cook time 35 minutes)

1. Pre-heat the oven, (Fan oven 180°C / electric oven 200°C / gas mark 6).
2. Decant the sticky-glazed Fable mushrooms onto an oven tray and spread evenly.
3. Place the baking tray in the centre of the oven and cook for 10-15 minutes. Once cooked, remove from the oven and leave to stand for 2 minutes.
4. Whilst the mushrooms are resting, decant cassoulet beans into microwavable container. Place on a microwaveable plate and heat on full power (900w) for 3 minutes 30 seconds. Alternatively, to heat on the hob, decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving.

5. Plate half of the beans in serving dish of your choice and place half of the sticky-glazed Fable mushrooms on top of the beans. If you have any baguette left over from your starter, you can dunk this in to soak up the juices but it’s not essential.

DESSERTS (depending on what you’ve chosen):

Pear and Almond Tart, with cherry compote (Cook time 15 minutes)

1. Pre-heat the oven, (Fan oven 180°C / electric oven 200°C / gas mark 6).
2. Remove the outer sleeve, film and foil.
3. Place the tart onto a baking tray and put in the centre of the oven for 15 minutes until
the top is golden brown.
4. Once the cooking time is up, remove from the oven and allow to stand for 2 minutes before serving alongside the cherry compote.

Chefs tip: If you have any ice cream, cream or crème fraîche, we’d recommend serving this on top, but it’s not essential.

Chocolate Praline Tart, with cherry compote (Ready to eat)

1. Place the tart on a serving plate and drizzle with cherry compote.

Chefs tip: If you have any ice cream, cream or crème fraîche, we’d recommend serving this on top, but it’s not essential.