Mushroom, White Bean and Leek Ragoût
Mushroom, White Bean and Leek Ragoût is :
dairy free , lacto ovo vegetarian , veganBy Vegetarian Times
canned cannellini beans
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.