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Truffle Mushrooms

A home-style Truffle Mushrooms made with Olive Oil Divided, Cannellini Beans Rinsed And Drained, Low Sodium Vegetable Broth, Garlic Minced, and Truffle Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 can
• 1/2 cup
• 2 clove
• 2 tsp

Method (preview)

1. 1

   Heat about a teaspoon of oil in a 3 qt or so sauce pan over medium heat.

2. 2

   Add leek and saute 2 minutes.

3. 3

   Stir in beans, broth, garlic and herbs.

4. 4

   Cover, reduce heat to low, and simmer 10 minutes.

5. 5

   Season with salt and pepper.

6. 6

   Blend with immersion mixer (or blender) until smooth and fluffy.

7. 7

   Cover and keep warm.

8. 8

   Heat another 1 tsp oil in a large skillet over high heat.

9. 9

   Add mushrooms in small batches and saute until soft and brown.

10. 10

    Move to outside edges.

11. 11

    Add more mushrooms and oil as needed and repeat until all mushrooms are soft and brown.

12. 12

    Season with salt and pepper, and stir in parsley.

13. 13

    Spoon whipped bean mixture into shallow bowls.

14. 14

    Top with equal portions of mushrooms.

15. 15

    Drizzle each serving with truffle oil, and serve.