Contrary to the picture, dinner wasn't really ALL beige. I forgot the parsley garnish... and yah. It certainly doesn't taste beige, so give it a shot.
This recipe is also from the magazine Lori P. lent me. The Vegetarian Times website is pretty fickle as to what recipes it shows you when you search, so don't get frustrated.
The whipped white beans are dreamy, I think I could eat them all myself as a standalone dinner. (If Dave was out and I wanted something other than cereal) It supposedly feeds 4, but not at our house. I sliced two roasted chicken breasts into it. If you're keen on maintaining its vegan-ness, omit the chicken.
Truffled Wild Mushrooms Over Whipped White Beans
Truffle oil and earthy wild mushrooms turn a simple ragout 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.
PER SERVING: 299 CAL; 15G PROT; 7G TOTAL FAT (1G SAT. FAT); 46G CARB; 0MG CHOL; 691MG SOD; 17G FIBER; 2G SUGARS