I saw this recipe on Pinterest recently and thought I’d give it a shot. Whenever I find a vegan recipe that looks fairly easy, I jump on it. This one is super simple, and I’m so glad I found it because I think it’s become my new favorite meal. It was originally pinned from The Local Vegan‘s blog. (Bailey’s original recipe calls for truffle oil, but I didn’t have any, so I went without. It was still amazing, though, so I imagine it tastes even better with the truffle oil!)
Ingredients:
- 16oz of 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 cups of cooked cannellini beans
- 1 leek, chopped
- 2 garlic cloves, minced
- 3/4 cup vegetable broth
- 4 tsp truffle oil
- Olive oil
- Salt and pepper
Directions:
Heat a drizzle of olive oil in a skillet over medium heat. Once 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 a 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 and continue to sauté until desired tenderness, about 8-10 minutes.
When the beans are done cooking, transfer them to a blender, food processor, or use an immersion blender to blend them until creamy and smooth. Season with salt and pepper to taste. Keep warm until mushrooms are complete.
Once the mushrooms have cooked, drizzle with 2 tsp of the truffle oil. Toss to coat.
Spoon the beans into a shallow dish, top with mushrooms, and drizzle the entire dish with the remaining 2 tsp of truffle oil.
I served mine with brussels sprouts and it definitely filled us up. I can’t wait to try it with truffle oil next time. Thanks for the recipe, Bailey! If you haven’t already checked out her blog, do so right now! I just signed up for her email list and am looking forward to receiving yummy vegan recipes in my inbox soon. 🙂
Jae says
Is it weird that I get excited about these kind of recipes? Anything that screams easy and delicious, I get drawn in! 😀
amandaaude@gmail.com says
Haha me too! I don’t know who has time to cook for 2+ hours every night!
suellyn says
After over-eating truffle oil in Italy I now shy away from eating it. The recipe looks delicious!
amandaaude@gmail.com says
You should make it! I think you’d love it. 🙂
Mitzie Mee says
It looks so tasty with the mushrooms on top. I’m always looking for quick and delicious recipes, and my husband and I are trying to eat less meat during the week, so this is perfect for my next kitchen adventure:)
Amanda says
Yes, you must give it a try!! 🙂
April | April Everyday says
Oh my gosh, this looks absolutely amazing! I don’t usually like beans, but it looks more risotto-y than bean-y haha! I might have to give this a try!
xo April | April Everyday
amandaaude@gmail.com says
That was actually my first thought! I didn’t think it tasted like beans at all. The garlic and leeks give it such a great flavor and texture. Definitely give it a try! 🙂
MrsYee says
I made this and absolutely LOVED the flavors. I used 1/2 portabella and 1/2 Shiitake. It was my first experience with Shiitake. I am not a fan. Maybe I did something wrong, but they ended up dry and tough. The portabellas were perfection. Next time I make this, I will only use portabella mushrooms. The only thing I forgot to buy was a leek, so I used 2 good sized shallots. I may try a leek next time to see if there is a different flavor profile, but the shallots were awesome. This may be my go-to for mock mashed potatoes because it more resembles them than cauliflower 🙂 Thanks for an amazing recipe!!
Amanda says
I’m so glad!! You’re welcome, it’s still one of my go-to favorites when I’m craving an easy, yet fancy little dinner!