Mushroom, White Bean And Leek Ragoût

• 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

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

garlic oil, button mushroom, cannellini beans, vegetable broth, garlic, thyme, bread, parsley

Taken from www.food.com/recipe/mushroom-white-bean-and-leek-rago-t-248247 (may not work)