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Truffled Wild Mushrooms Over Whipped White Beans – vegetarian recipe
Stav Kogan

Truffled Wild Mushrooms Over Whipped White Beans

A velvety purée of cannellini beans, infused with garlic and thyme, serves as the perfect canvas for deeply savory, earthy wild mushrooms. A final drizzle of aromatic truffle oil makes this a restaurant-worthy main course you can whip up in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 299
Ingredients Method Nutrition

Ingredients
  

  • 2 tsp (10 ml) olive oil, divided
  • 1 medium leek, white and pale green parts chopped, about ½ cup / 50g (1.76 oz)
  • 3 cups (540 g / 19 oz) cooked cannellini beans, or 2 15-oz / 425g (15 oz) cans, rinsed and drained
  • ½ cup (120 ml / 4.1 fl oz) low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 2 tsp (1 g / 0.04 oz) chopped fresh thyme
  • 1 lb (450 g) wild mushrooms, halved or sliced
  • ¼ cup (15 g / 0.53 oz) chopped fresh parsley
  • 2 tsp (10 ml) truffle oil
  • Salt and freshly ground black pepper, to taste
  • Use a mix of wild mushrooms like cremini, shiitake, and oyster for a more complex flavor and texture.
  • For an even creamier texture, add a splash of unsweetened plant-based milk or a tablespoon of vegan butter to the beans before blending.
  • Truffle oil is a finishing oil and loses its potent aroma when heated. Always drizzle it on at the very end for maximum impact.
  • The whipped bean purée can be made a day ahead. Gently reheat on the stovetop, adding a splash of broth to loosen if needed, before serving.

Method
 

  1. Prepare the Whipped Beans: In a large skillet, heat 1 tsp (5 ml) of olive oil over medium heat.
  2. Add the chopped leek and sauté for 2 minutes until softened.
  3. Stir in the cannellini beans, vegetable broth, minced garlic, and thyme.
  4. Cover, reduce heat to low, and simmer for 8 minutes.
  5. Season with salt and pepper. Carefully transfer the mixture to a food processor and blend until luxuriously creamy and smooth. Return the purée to the skillet, cover, and keep warm.
  6. Cook the Wild Mushrooms: While the beans are simmering, heat the remaining 1 tsp (5 ml) of olive oil in a separate medium skillet over high heat.
  7. Add the mushrooms and cook, stirring occasionally, for about 8 minutes until they are deeply browned and tender.
  8. Season with salt and pepper, then remove from heat and stir in the chopped fresh parsley.
  9. Assemble and Serve: Divide the warm whipped bean purée among four shallow bowls. Artfully arrange the sautéed mushrooms on top.
  10. Finish each dish with a final drizzle of ½ tsp truffle oil and serve immediately.

Nutrition

Calories: 299kcalCarbohydrates: 46gProtein: 15gFat: 7g

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