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Truffled Mushrooms over White Whipped Beans

  • Recipe Submitted by on

Category: Breakfast, Healthy Recipes, Mashrooms

 Ingredients List

  • 16oz of baby bella mushrooms, you can use whatever mix or variety you prefer, thickly sliced, cut in half, or quartered, so they are all about the same size.
  • 2 - 15oz can of cannellini beans, drained and rinsed
  • 1 leek, chopped
  • 2 garlic cloves, minced
  • 3/4 cup vegetable broth
  • 4 tsp truffle oil
  • EVOO, extra virgin olive oil
  • Salt and pepper


Heat a drizzle of EVOO in a skillet over medium heat. Once oil is hot, sauté leek until translucent, about 2 minutes. Add in cannellini beans, garlic, and vegetable broth. Cover and reduce heat to low, simmer for about 10 minutes.

Meanwhile, prepare the mushrooms. In an different skillet, over medium-high heat heat another drizzle of EVOO. When oil is hot, add mushrooms and sauté for about 5 minutes. Season with salt to taste, continue to sauté until desired tenderness, 8 more minutes give or take.

When beans are done cooking, transfer them to a blender, food processor, or use an immersion blender to blend until creamy and smooth. Season with salt and pepper to taste. Keep warm until mushrooms are complete.

Once mushrooms have reached desired tenderness, drizzle with 2 tsp of the truffle oil. Toss to coat.

Spoon beans into shallow dish, top with mushrooms, drizzle entire dish with remaining 2 tsp of truffle oil.

Serve immediately & enjoy!

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