Servings: 4 to 6

1/2 c EVOO ½ c EVOO
10 oz cremini mushrooms sliced 1/2" 10 oz cremini mushrooms sliced ½"
salt & pepper salt & pepper
4-5 slices country bread, diced into 1/2" cubes 4 to 5 slices country bread, diced into ½" cubes
1/4 c minced parsley ¼ c minced parsley
1 T flour 1 T flour
1 onion, chopped fine 1 onion, chopped fine
5 garlic cloves, minced 5 garlic cloves, minced
1 T tomato paste 1 T tomato paste
1.5 t minced thyme 1.5 t minced thyme
1/2 c sherry ½ c sherry
2 cans white beans 2 cans white beans
3 carrots, peeled and coarsely chopped 3 carrots, peeled and coarsely chopped
 

preheat oven to 300°
heat ¼ c oil in 12" skillet till shimmering. add mushrooms, salt and pepper. cook, stirring now and then, until well browned.
meanwhile, toss bread, 3T parsley, ¼ c oil and pepper in a bowl
In a l'il bitty bowl, stir flour into 1c water until not a lump remains
reduce skillet heat to medium. add onion and cook till translucent. reduce to medium-low, add garlic, tomato paste and thyme. cook, stirring, till skillet bottom is dark brown, 2 to 3 minutes. Add sherry. Cook, scraping up browned bits.
Add beans, with their liquid, carrots and flour mixture. Bring to boil over high heat. Remove and cover evenly with bread mix.
bake in oven 40 minutes, then broil till crumbs are golden brown--4 to 7 minutes. remove and cool 20 minutes.