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Mushroom, white bean, and leek ragout
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Brief Description
The ingredients for this quick Italian ragoût can all be found in any grocery store. Sautéed breadcrumbs replace cheese as a topping to cut down on calories and keep the recipe vegan.
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Main Ingredient
mushrooms
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Category: Vegetables
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 24 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Oct 18, 2014
Number of Servings:
Ingredients:
- 1 1/2 tablespoons - garlic oil divided
- 1 pounds - button mushrooms halved
- 1 - medium leeke white & pale green parts chopped
- 2 - 15-oz cans cannelllini beans rinsed & drained
- 1/2 cups - low-sodium vegetable broth
- 2 cloves - garlic minced
- 2 teaspoons - chopped fresh thyme
- 1 slices - whole-grain bread
- 1/4 cups - chopped fresh parsley
Directions:
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
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