Truffled Wild Mushrooms Over Whipped White Beans Recipes

Steps:

• Heat 1 teaspoon olive 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 teaspoon olive 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 teaspoon truffle oil and serve.

Steps:

• Bring 2 cups chicken stock to a boil in a medium saucepan. Place dried porcini and morel mushrooms in a medium heat-proof bowl. Pour chicken stock over mushrooms; let steep 20 minutes. Using a slotted spoon, transfer mushrooms to a plate. Pass soaking liquid through a sieve lined with a double layer of cheesecloth set over a bowl. Reserve liquid.
• Heat 1 tablespoon butter and olive oil in a medium stockpot set over medium-low heat. Add onion and garlic; sauté until translucent, about 7 minutes. Add all reserved porcini and morel mushrooms, assorted wild mushrooms, and rosemary and thyme sprigs; season with salt and pepper. Raise heat to medium high; cook until mushrooms have softened and released their liquid, about 5 minutes.
• Add remaining 4 cups chicken stock and reserved mushroom liquid; bring to a boil. Partially cover, reduce heat to medium low, and simmer 30 minutes.
• Remove and discard the herb sprigs. Working in batches, transfer the soup to the bowl of a food processor or blender, and puree until smooth.
• Return the soup to the stockpot. Add the cream and milk; bring just to a boil. Season with salt and pepper.
• In a small skillet, melt the remaining tablespoon butter. Add Hon Shimeji mushrooms, if using; cook over medium-high heat until golden brown, about 6 minutes.
• When ready to serve, divide the soup among 8 soup plates, being sure to distribute the mushrooms evenly. Using a vegetable peeler or a truffle shaver, thinly shave the white truffles over each serving.

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.