Truffled Wild Mushrooms over Whipped White Beans Recipe | Vegetarian Times Skip to main content

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.



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


  1. 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. 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. 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.

Nutrition Information: 

15 g
Total Fat: 
7 g
Saturated Fat: 
1 g
46 g
0 mg
691 mg
17 g
2 g
Serves 4

Comments on this Recipe

This was absolutely delicious!


This is a wonderful recipe. I've made it a number of times. It comes together easily but ends up being something special, especially due to the truffle oil (don't substitute this!). A lovely and unusual protein for dinner coupled with pasta, spaghetti squash and/or roasted winter veggies.