Truffled Wild Mushrooms over Whipped White Beans

Name: Truffled Wild Mushrooms over Whipped White Beans
Ingredients: 2 tsp. olive oil, divided; 1 medium leek, white and pale green parts chopped (about 1/2 cup); 2 15-oz. cans cannellini beans, rinsed and drained; 1/2 cup low-sodium vegetable broth; 2 cloves garlic, minced (2 tsp.); 2 tsp. chopped fresh thyme; 1 lb. wild mushrooms, halved; 1/4 cup chopped fresh parsley; 2 tsp. truffle oil

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Servings: 4

Cost: $6.19 /serving

Author : Vegetarian Times Editors

Truffled Wild Mushrooms over Whipped White Beans

Ingredients

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2 tsp. olive oil, divided1 medium leek, white and pale green parts chopped (about 1/2 cup)2 15-oz. cans cannellini beans, rinsed and drained1/2 cup low-sodium vegetable broth2 cloves garlic, minced (2 tsp.)2 tsp. chopped fresh thyme1 lb. wild mushrooms, halved1/4 cup chopped fresh parsley2 tsp. truffle oil

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Instructions

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Heat 1 tsp. 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 tsp. 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 tsp. truffle oil, and serve.