Coat the bottom of a large pot with 2 tablespoons of olive oil and place over medium heat. When the oil is hot, add the shallots, garlic, carrots, and celery. Sauté for about 10 minutes, until the veggies are tender. Add the white wine and bring to a simmer. Allow to simmer for about 5 minutes, until the wine has reduced by about half.

Add the beans, broth, tomato paste, bay leaves, parsley, thyme, and cloves to the pot. Raise heat to high and bring to a boil. Lower heat and allow to simmer, uncovered, until the beans are tender and most of the liquid has been absorbed or cooked off, about 1 ½ hours. You want it to have the consistency of a stew — not too dry, but also not a soup. Remove from heat, discard the bay leaves, and season with salt and pepper to taste.

When the stew is almost finished cooking, preheat the oven to 325°.

Coat the bottom of a large skillet with the remaining 4 tablespoons of olive oil and place it over medium heat. Once the oil is hot, add the mushrooms an an even layer. Allow to cook until the mushrooms are browned on the bottoms, about 5 minutes. Flip and cook 5 minutes more. Once the mushrooms are browned on both sides, sprinkle with the liquid smoke and quickly flip a few times to coat the mushrooms. Remove from heat.

In a small bowl, stir the panko breadcrumbs together with ¼ teaspoon each of salt and pepper.

Fold the mushrooms into the stew, then transfer everything into a large casserole dish. Sprinkle the top with the panko mixture.

Cover the dish with foil, and bake until the casserole is bubbly and the breadcrumbs are lightly browned, about 1 hour.

Divide into bowls and serve with crusty bread.