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Truffled Wild Mushrooms over Whipped White Beans
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Brief Description
Truffle oil and earthy wild mushrooms turn a simple ragoût into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes, and even a plain ol’ bowl of mashed potatoes.
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Main Ingredient
mushrooms
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Category: Vegetarian
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 18 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ecarr
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Posted On: Oct 18, 2014
Number of Servings:
Ingredients:
- 2 teaspoons - olive oil divided
- 1 - medium leek white & pale green parts chopped
- 2 - 15-oz cans cannellini beans rinsed & drained
- 1/2 cups - low-sodium vegetable broth
- 2 cloves - garlic minced
- 2 teaspoons - chopped fresh thyme
- 1 pounds - wild mushrooms halved
- 1/4 cups - chopped fresh parsley
- 2 teaspoons - truffle oil
Directions:
1. 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.
2. 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.
3. Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.
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