Mushroom, White Bean and Leek Ragoût

READY IN: 25mins
Recipe by dicentra

Vegetarian Times. April 2007. I would top mine with Parmesan cheese, but that makes it not vegan.

Top Review by Lightchild247

I wasn't exactly sure what to expect from this meal, but I had all the ingredients, so I went ahead and made it. It looked a little incomplete as a main dish when it was finished, so I served it over pasta with parmesan on top. My husband thought that it was sort of bland. I'll probably make it again, but I'll have to come up with a way to add some more interest next time.

Ingredients Nutrition


  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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