1 lb button mushrooms, halved
1 medium leek, white and pale green parts chopped
2 15oz cans cannellini beans, rinsed and drained
1 cup vegetable broth
2 cloves garlic, minced
2 tsp dried thyme
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1) Heat 1 1/2 tsp oil in skillet over medium-high heat. Saute mushrooms and leek 10 minutes, or soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes. Season with salt and pepper.
2) Heat remaining 1 Tbs oil in skillet over medium-low heat. Add breadcrumbs and saute 3 minutes, or until crispy. Season with salt and pepper.
3) Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.
Review: I don't own garlic oil, so I used olive oil and 2 cloves of garlic. Also, I refused to toast the breadcrumbs, as I was feeling lazy and just dumped them into the mixture. It was still yummy. This only made two servings, so I was a bit disappointed. It was yummy, though and someday I'll buy garlic oil and do it right.
Made again on 10/24/2011. This time I still didn't have garlic oil, and I also seemed to be lacking other ingredients. I cleaned out my spice cabinet before moving back to CT and am slowly replenishing it. Unfortunately, I used to having all the spices and haven't been double-checking before making my recipes. So, I didn't have thyme, but I tossed in herbes de Provence instead. Yum!!
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