Mushroom White Bean and Leek Ragot
Cozy up with a bowl of this Mushroom White Bean and Leek Ragout, a savory, one-pot dish that’s as comforting as it is nourishing. Brimming with earthy cremini mushrooms, tender leeks, and creamy white beans, this ragout is simmered in a fragrant broth infused with white wine, fresh thyme, and a touch of cream for a luxurious texture. The recipe strikes the perfect balance of hearty and light, making it an ideal vegetarian meal that comes together in just 45 minutes. Serve it with a side of crusty bread to soak up the flavorful sauce, or spoon it over mashed potatoes or rice for an ultra-satisfying dinner. Perfect for weeknights or small gatherings, this dish is both elegant and easy to make.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 medium leeks
- 3 cloves garlic cloves
- 450 grams cremini mushrooms
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup white wine
- 1.5 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- 400 grams canned white beans (drained and rinsed)
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley (chopped)
Instructions
Trim the leeks, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly under running water to remove any dirt or grit. Thinly slice the leeks crosswise.
Heat the olive oil and butter in a large heavy-bottomed skillet or Dutch oven over medium heat.
Add the sliced leeks to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Mince the garlic and add it to the skillet. Cook for an additional 1 minute, until fragrant.
Wipe the cremini mushrooms clean, trim the ends, and slice them. Add the mushrooms to the skillet, followed by 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Deglaze the skillet by pouring in the white wine. Stir and let it simmer until most of the liquid has evaporated, about 2 minutes.
Add the vegetable broth, thyme leaves, and bay leaf to the skillet. Stir well and bring the mixture to a simmer.
Stir in the drained and rinsed white beans. Reduce the heat to low and allow the ragout to simmer gently for 10 minutes, allowing the flavors to meld together.
Stir in the heavy cream and let the ragout cook for an additional 2-3 minutes to thicken slightly.
Remove the bay leaf and adjust seasoning to taste with additional salt and pepper, if needed.
Serve the ragout warm, garnished with fresh parsley. Enjoy it on its own, with crusty bread, or over a bed of rice or mashed potatoes.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 25.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 492 mg | 38% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4498 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
