Spaceling Cafe

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April 22, 2007

Mushroom and White Bean Ragout with Truffle Oil

I adapted this recipe from the April 2007 issue of Vegetarian Times. It makes a nice quick vegetarian supper that's especially great for mushroom lovers. (Mr. Spaceling, who is not a mushroom lover, picked out most of the mushrooms from his serving, but still enjoyed the dish. I'm trying to think of a variation that would allow for substituting the mushrooms with something else. Butternut squash would probably be very tasty, but Mr. Spaceling is not all that fond of that either. Hmm...)

The original recipe called for topping the ragout with toated whole wheat breadcrumbs, which probably would have been tasty, but the recipe is quicker and dirties fewer pans without it.

This recipe uses white truffle oil. As I understand it, white truffle oil is basically an artificial flavoring with no real relationship to actual white truffles. Many chefs disdain it for that reason. I think it works in this dish, though the dish would also be tasty without it.

The Ingredients

• 1 lb. mixed mushrooms (I used a mixture of cremini and shiitake)
• 1 medium leek, chopped
• 2 cans cannellini beans, rinsed and drained
• 1/2 cup vegetable broth
• 4 cloves garlic, minced
• 2 tsp. fresh thyme, chopped
• a big handful of chopped fresh parsley
• ~2 tsp. white truffle oil (1/2 tsp. per serving)
• olive oil, salt, and pepper to taste

The Steps

1. Heat a bit of olive oil in a skillet and saute the mushrooms and leek until soft, about 10 minutes.
2. Add beans, broth, garlic, and thyme. Cook for about 5 minutes.
3. Season with salt and pepper and stir in about half the parsley.
4. Ladle the ragout into bowls, and drizzle each serving with about 1/2 tsp. of white truffle oil.

Serves 4.

Posted by spaceling at April 22, 2007 07:00 PM

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