Truffled Wild Mushrooms over Whipped White Beans

"The truffle oil transforms the dish to WONDERFUL! Can substitute brown mushrooms for the wild mushrooms. From the Vegetarian Times."
 
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Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

  • 2 teaspoons olive oil, divided
  • 1 medium leek, white and pale green parts chopped (about 1/2 cup)
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 12 cup low sodium vegetable broth
  • 2 garlic cloves, minced (2 teaspoons)
  • 2 teaspoons chopped fresh thyme
  • 1 lb wild mushroom, halved (wipe clean with damp cloth if necessary)
  • 14 cup chopped fresh parsley
  • 2 teaspoons truffle oil
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directions

  • Heat 1 teaspoon olive 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 olive 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 1/2 teaspoon truffle oil and serve.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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