I made this last week and my gas burner made it go mushy; do you think I could finish cooking it slowly in the oven?

I am in the middle of cooking it in the oven...I had the heat up too high but will def do it in the oven again. A little less mushy (literally all fell totally apart last time) and done in half the time - 50 minutes and not two hours. Suits my purpose fine! Thanks for the answers.

You could use a low oven if your gas burners are too fierce, but the texture is meant to be extremely soft, like a melt-in-your-mouth broccoli confit. And it is prone to falling apart, so I find it works best as a spread on sandwiches or pizza, or tossed with pasta or spooned on polenta -- that sort of thing.