Truffle oil and earthy wild mushrooms turn a simple ragoût into a sublime main dish. Truffle oil is a worthwhile investment. A few drops can transform roasted vegetables, bean dishes and even a plain ol’ bowl of mashed potatoes.
- 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
- 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 1/2 tsp. truffle oil, and serve.
- Serving Size: Serves 4
- Calories: 299
- Carbohydrate Content: 46 g
- Fat Content: 7 g
- Fiber Content: 17 g
- Protein Content: 15 g
- Saturated Fat Content: 1 g
- Sodium Content: 691 mg
- Sugar Content: 2 g