White Bean and Mushroom Cassoulet Is a Comforting Slow Cooked Supper

Ingredients

• 1 ounce dried porcini mushrooms
• 3 cups very hot water
• 1/4 cup unsalted butter (2 ounces), divided
• 1 yellow onion (such as Vidalia), chopped (about 2 cups)
• 8 ounces fresh cremini mushrooms , cut into 3/4-inch pieces
• 3 small carrots , peeled and cut into 1/4-inch pieces (about 1 cup)
• 3 large celery stalks, trimmed and cut into 1/4-inch pieces (about 1 cup)
• 2 tablespoons minced garlic (about 6 garlic cloves)
• 2 teaspoons fresh thyme leaves
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 3 (15-ounce) cans white beans , drained and rinsed (such as Great Northern or cannellini)
• 1 tablespoon plus 1/2 teaspoon kosher salt , divided
• 1/2 teaspoon black pepper , divided
• 3 tablespoons dry sherry
• 2 cups panko
• 2 tablespoons extra-virgin olive oil
• 3 ounces Gruyère cheese or Comté cheese, shredded (about 3/4 cup)
• 1/4 cup chopped fresh flat-leaf parsley

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