Truffled Wild Mushrooms over Whipped White Beans

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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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