Mushroom, White Bean and Leek Ragoût |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Vegetarian Times. April 2007. I would top mine with Parmesan cheese, but that makes it not vegan. Ingredients:
1 1/2 tablespoons garlic oil, divided |
1 lb button mushroom, halved |
1 medium leek, white and pale green parts chopped (about 1/2 cup) |
2 (15 ounce) cans cannellini beans, rinsed and drained |
1/2 cup low sodium vegetable broth |
2 garlic cloves, minced (about 2 tsp.) |
2 teaspoons chopped fresh thyme |
1 slice whole grain bread |
1/4 cup chopped fresh parsley |
Directions:
1. Heat 1 1/2 teaspoons oil in skillet over medium-high heat.
2. Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes.
3. Season with salt and pepper.
4. Pulse bread in food processor until crumbs form.
5. 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.
6. Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.
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