Recipe Archives->Vegetables->Truffle Mushrooms

Truffled Mushrooms Over Whipped White Beans
Serves 4

2 tablespoons olive oil, divided
1 medium leek, white and pale green parts, chopped (about 1/2 cup)
2 cans cannellini beans, rinsed and drained
1/2 cup low sodium vegetable broth
2 cloves garlic, minced
1 teaspoons fresh savory, chopped
1 teaspoons fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1 pound wild mushrooms, halved
1/4 cup fresh parsley, chopped
2 teaspoons truffle oil

Heat about a teaspoon of oil in a 3 qt or so sauce pan over medium
heat.  Add leek and saute 2 minutes. Stir in beans, broth, garlic
and herbs.  Cover, reduce heat to low, and simmer 10 minutes. Season
with salt and pepper. Blend with immersion mixer (or blender) until
smooth and fluffy.  Cover and keep warm.  Heat another 1 tsp oil
in a large skillet over high heat. Add  mushrooms in small batches
and saute until soft and brown. Move to outside edges. Add more
mushrooms and oil as needed and repeat until all mushrooms are  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 truffle oil, and serve.

Printable version: truffle-mushrooms.txt.