Mushroom, White Bean And Leek Ragoût - cooking recipe

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

Preparation

Heat 1 1/2 teaspoons oil in skillet over medium-high heat.
Saute 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 saute 8 minutes, or until crispy. Season with salt and pepper.
Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.