Truffled Wild Mushrooms Over Whipped White Beans

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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.

Reprinted with permission from Plant-Powered Protein Cookbook

Truffled Wild Mushrooms Over Whipped White Beans
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Pop open the Plant-Powered Protein Cookbook and learn a new favorite. These whipped white beans pair with earthy mushrooms for a rib-sticking dinner.
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  • 2 teaspoons olive oil
  • 1 medium leek
  • 3 cups cooked cannellini beans, or 2 15-ounce cans cannellini beans
  • 1/2 cup low-sodium vegetable broth
  • 2 cloves garlic
  • 2 teaspoons chopped fresh thyme
  • 1 pound wild mushrooms
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons truffle oil
  1. 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.
  2. 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.
  3. Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with ½ tsp. truffle oil, and serve.
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