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.

• Ready In: 35 mins
• Serves: 4

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
• 1⁄2 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)
• 1⁄4 cup  chopped fresh parsley
• 2  teaspoons  truffle oil

Directions

1. 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.
2. 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.
3. Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 teaspoon truffle oil and serve.