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TRUFFLED WILD MUSHROOMS OVER WHIPPED WHITE BEANS

 



Preparation time : 20 min.
Cooking time : 0 min.
Repos : 0 min.
Temps total : 20 mn.


INGREDIENTS FOR SERVES 4
 
 
  •   2 tsp. olive oil, divided
  •   1 medium leek, white and pale green parts            chopped (about 1/2 cup)
  •   2 15-oz. cans cannellini beans, rinsed and drained
  •   1/2 cup low-sodium vegetable broth
  •   2 cloves garlic, minced (about 2 tsp.)
  •   2 tsp. chopped fresh thyme
  •   1 lb. wild mushrooms, halved
  •    1/4 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 1/2 tsp. truffle oil, and serve.
            

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