Pre heat the oven to 350F

1. 1. Heat 3-4 tablespoons vegetable stock in a LARGE Dutch oven or pan, add the finely chopped onions and cook until translucent, about 5-7 minutes.
   2. Place the dried mushrooms in a bowl and pour over 2 cups boiling water. Add 1 cup of vegetable broth so you have a total amount of liquid of 3 cups. If you have a spare rosemary sprig place that in the bowl also. Cover the bowl with a plate so the mushrooms steam and infuse with the rosemary.
   3. Add the carrots, celery and garlic. Sprinkle over the black pepper, Herbes de Provence (or dried savory herb of your choice) and fresh thyme.
   4. Add the cannellini beans then the white wine, bring to the boil, turn down to a simmer. Add the tomato paste, stir well to combine.
   5. Add the butternut squash, sweet potato, parsnips and potatoes, carefully stir, the pot will be very full! .
   6. Drain the mushrooms RESERVING THE BROTH!! Coarsely chop the mushrooms, add them to the pot along with the reserved broth.
   7. Bring to a simmer, then cover the pot and place in the preheated oven. Cook for 30 minutes. Carefully remove the pot from the oven.
   8. Add the sliced mushrooms if using and stir well. Return to the oven and cook for a further 10 minutes or until the vegetables are tender.
   9. Stir 1 teaspoon cornstarch into 2 tablespoons of the sauce from the pan. Pour the cornstarch mixture back into the pan and stir well.
   10. If using the breadcrumbs: in a small bowl stir the breadcrumbs with 1/2 teaspoon dried garlic, 1/2 teaspoon dried onion, a grinding of black pepper and the zest of a lemon. Sprinkle over the top of the cassoulet, place under the broiler until golden – about 3 minutes. Remove from the oven.
   11. Sprinkle with chopped parsley (or thyme) and a dusting of lemon zest. Serve on a bed of steamed greens with lemon wedges and a drizzle of balsamic vinegar if desired.