Truffled Wild Mushrooms over Whipped White Beans Tell a Friend

Rate this recipe:

Share This Recipe...


  • 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.

    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.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 18 min


    Vegetarian Times, April 27, p 69

    Posted By:


    Posted On:

    October 18, 2014

    Print Recipe

    Speak Your Mind