Truffle oil and earthy wild mushrooms turn a simple combination into a sublime main dish. Try making the whipped beans with cooked red lentils for a change.
YIELD: SERVES 4
2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about ½ cup)
3 cups cooked cannellini beans, or 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 ½ tsp. truffle oil, and serve.
    GLUTEN-FREE
    VEGAN
    30 MINUTES OR LESS

NUTRITION INFORMATION
Calories: 299
Protein: 15 g
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 46 g
Cholesterol: 0 mg
Sodium: 691 mg
Fiber: 17 g
Sugar: 2 g