Trust the food editors at Vegetarian Times to supply you with a diverse, delicious repertoire of plant-based recipes. When you simply can’t make another pasta or stir-fry, pop open the Plant-Powered Protein Cookbook and learn a new favorite. These whipped white beans pair with earthy truffled wild mushrooms for a rib-sticking dinner.
Truffle oil and earthy wild mushrooms turn a simple combination into a sublime main dish. Try making the whipped beans with cooked red lentils for a change.
- 2 teaspoons olive oil, divided
- 1 medium leek, white and pale greens parts chopped (about 1/2 cup)
- 3 cups cooked cannellini beans, or 2 15-ounce cans cannellini beans, rinsed and drained
- 1/2 cup low-sodium vegetable broth
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 pound wild mushrooms, halved
- 1/4 cup chopped fresh parsley
- 2 teaspoons truffle oil
For the mushrooms
Heat 1 teaspoon oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic, and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor, and blend until creamy and smooth. Return to skillet, cover, and keep warm.
Heat remaining 1 teaspoon oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with ½ tsp. truffle oil, and serve.