- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add leeks and saute 2 minutes; stir in beans, broth, 1 tablespoon garlic, and thyme.
- Cover, reduce heat to low, and simmer 8-10 minutes.
- Season with salt and pepper.
- Transfer bean mixture to a food processor and blend until smooth.
- Return to skillet, cover to keep warm.
- Heat remaining 2 tablespoons olive oil in another skillet over high heat, add mushrooms, remaining garlic, and saute 8-10 minutes until caramelized.
- Season with salt and pepper, then toss in chopped parsley.
- Spoon mashed bean into shallow bowls.
- Top with equal portions of mushrooms, then lightly drizzle truffle oil and serve.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste or drizzled truffle oil):
170 calories, 7 g fat, 7 g saturated fat, 0 mg cholesterol, 325 mg sodium, 19 g carbohydrate, 5 g fiber, 3 g sugar, 8 g protein
