The days are starting to get noticeably shorter signaling that chilly weather is not too far off. This recipe will be perfect on those cold winter days when you are looking for something hearty, yet quick, to make.
Truffled Wild Mushrooms Over Whipped White Beans
Vegetarian Times, April 1, 2007
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 draine
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme (I used dried.)
1 lb wild mushrooms, halved (I used a combination of white, shitake and portabella as I had those already on hand)
1/4 cup chopped fresh parsley
2 tsp. truffle oil
Heat 1 tsp oil in large skillet over medium heat. Add leek and saute 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 tsp oil in medium skillet over high heat. Add mushrooms and saute 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 tsp. truffle oil, and serve.
I forgot to put the truffle oil on the portion I gave to my in-house taste tester. He still thought that the dish was very good even without the addition of truffle taste.