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 1/2 cup)
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1/2 cup low-sodium vegetable broth
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. chopped fresh thyme
- 1 lb. wild mushrooms, halved
- 1/4 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.
- Calories: 299
- Carbohydrate Content: 46 g
- Fat Content: 7 g
- Fiber Content: 17 g
- Protein Content: 15 g
- Saturated Fat Content: 1 g
- Sodium Content: 691 mg
- Sugar Content: 2 g