TRUFFLED WILD MUSHROOMS OVER WHIPPED WHITE BEANS

Truffled Wild Mushrooms over Whipped White Beans image

Provided by gailanng

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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 garlic cloves, minced (2 teaspoons)
2 teaspoons chopped fresh thyme
1 lb wild mushroom, halved (wipe clean with damp cloth if necessary)
1/4 cup chopped fresh parsley
2 teaspoons truffle oil

Steps:

Heat 1 teaspoon olive 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 olive 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 teaspoon truffle oil and serve.

Nutrition Facts : Calories 241, Fat 4, SaturatedFat 0.7, Sodium 641.9, Carbohydrate 38.5, Fiber 13, Sugar 7.1, Protein 15.2

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