- This is a delicious combination that works well as a warming side dish or starter.
- I love the final drizzle of truffle oil which will certainly provides a memorable touch.
Wild mushrooms are at their best from September to November – choose a mixed selection for flavour and texture.
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Serves: 4 as a side dish or starter
- 4 white onions – peeled
- 8 cloves garlic – peeled and finely chopped – keep one clove separate
- 6 tablespoons extra virgin olive oil
- 200g wild mushroom selection – washed and trimmed
- 2 x 400g tins cannellini beans – rinsed and drained
- 1 tablespoon lemon juice
- salt and freshly ground black pepper
- To serve:
- Drizzle white or black truffle oil
- Garnish: 2 tablespoons parsley – roughly chopped
- Preheat the oven to 200C.
- Cut 3 onions into 2cm wedges. Put on a tray with the 7 cloves garlic, wild mushrooms, toss with 2 tablespoons olive oil and season well.
- Roast for 20 minutes or until onions are soft and mushrooms cooked. Set aside.
- Meanwhile chop the remaining onion and add to a pan with 2 tablespoons olive oil.
- Sauté over a medium heat for 2 minutes, add remaining garlic to the pan. Add beans and 75ml boiling water.
- Bring to the boil and simmer for 2 minutes. Season and remove from the heat.
- Put in a food processor with remaining 2 tablespoons olive oil, lemon juice and whizz until smooth.
- Spread the bean puree out on a large serving plate. Top with the roast mushrooms, onions, garlic and garnish with chopped parsley.
- Complete with a drizzle of truffle oil.