Truffled Wild Mushrooms Over Whipped White Beans

1. 1

   Heat 1 teaspoon olive 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.

2. 2

   Heat remaining 1 teaspoon olive 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.

3. 3

   Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 teaspoon truffle oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.