Truffled Wild Mushrooms Over Whipped White Beans

Name: Truffled Wild Mushrooms Over Whipped White Beans
Ingredients: 2 teaspoons olive oil, divided; 1 medium leek, white and pale greens parts chopped (about 1/2 cup); 3 cups cooked cannellini beans, or 2 15-ounce cans cannellini beans, rinsed and drained; 1/2 cup low-sodium vegetable broth; 2 cloves garlic, minced; 2 teaspoons chopped fresh thyme; 1 pound wild mushrooms, halved; 1/4 cup chopped fresh parsley; 2 teaspoons truffle oil

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Servings: 4

Cost: $6.19 /serving

Truffled Wild Mushrooms Over Whipped White Beans

Ingredients

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2 teaspoons olive oil, divided1 medium leek, white and pale greens parts chopped (about 1/2 cup)3 cups cooked cannellini beans, or 2 15-ounce cans cannellini beans, rinsed and drained1/2 cup low-sodium vegetable broth2 cloves garlic, minced2 teaspoons chopped fresh thyme1 pound wild mushrooms, halved1/4 cup chopped fresh parsley2 teaspoons truffle oil

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Instructions

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Heat 1 teaspoon 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 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 ½ tsp. truffle oil, and serve.

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