Mushroom, White Bean and Leek Ragoût

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“Vegetarian Times. April 2007. I would top mine with Parmesan cheese, but that makes it not vegan.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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