Truffled Wild Mushrooms Over Whipped White Beans

(from culinarysarah’s recipe box)

Truffle oil and earthy wild mushrooms turn a simple ragout into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes, and even a plain old bowl of mashed potatoes.

Source: April 2007 Vegetarian Times

Serves 4 people

Categories: vegetarian entrees

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 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons chopped fresh thyme
  • 1 pound wild mushrooms, halved
  • 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 saute 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 saute 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.

Email to a friend | Print this recipe | Back