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
- 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.
- 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.
- 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
