Truffled Wild Mushrooms over Whipped White Beans
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.
2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about ½ cup)
2 15-oz. cans cannellini beans, rinsed and drained
½ cup low-sodium vegetable broth
2 cloves garlic, minced (2 tsp.)
2 tsp. chopped fresh thyme
1 lb. wild mushrooms, halved
¼ cup chopped fresh parsley
2 tsp. truffle oil
- 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.