Truffled Wild Mushrooms Over Whipped White Beans

• 2 teaspoons olive oil, divided
• 1 medium leek, white and pale green parts chopped (about 1/2 cup)
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/2 cup low sodium vegetable broth
• 2 garlic cloves, minced (2 teaspoons)
• 2 teaspoons chopped fresh thyme
• 1 lb wild mushroom, halved (wipe clean with damp cloth if necessary)
• 1/4 cup chopped fresh parsley
• 2 teaspoons truffle oil

1. Heat 1 teaspoon olive oil in large skillet over medium heat. Add leek and saute 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 teaspoon olive oil in medium skillet over high heat. Add mushrooms and saute 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 teaspoon truffle oil and serve.

olive oil, cannellini beans, vegetable broth, garlic, thyme, wild mushroom, parsley, truffle oil

Taken from www.food.com/recipe/truffled-wild-mushrooms-over-whipped-white-beans-519136 (may not work)