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mushroom, white bean and leek ragoût

Name: Mushroom, White Bean and Leek Ragoût
Yield: 4
Ingredients: 1 1/2 Tbs. garlic oil, divided; 1 lb. button mushrooms, halved; 1 medium leek, white and pale green parts chopped (about 1/2 cup); 2 15-oz. cans cannellini beans, rinsed and drained; 1/2 cup low-sodium vegetable broth; 2 cloves garlic, minced (about 2 tsp.); 2 tsp. chopped fresh thyme; 1 slice whole-grain bread; 1/4 cup chopped fresh parsley

www.vegetariantimes.com

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Servings: 4

Author : Vegetarian Times Editors

Ingredients

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1 1/2 Tbs. garlic oil, divided1 lb. button mushrooms, halved1 medium leek, white and pale green parts chopped (about 1/2 cup)2 15-oz. cans cannellini beans, rinsed and drained1/2 cup low-sodium vegetable broth2 cloves garlic, minced (about 2 tsp.)2 tsp. chopped fresh thyme1 slice whole-grain bread1/4 cup chopped fresh parsley

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Instructions

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Heat 1 1/2 tsp. oil in skillet over medium-high heat. Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes. Season with salt and pepper.Pulse bread in food processor until crumbs form. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and sauté 8 minutes, or until crispy. Season with salt and pepper.Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.