Truffled Wild Mushrooms Over Whipped White Beans
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 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
Directions
  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.