Cannellini Bean Puree With Wild Mushrooms

Denise says:

  • 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


  1. Preheat the oven to 200C.
  2. 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.
  3. Roast for 20 minutes or until onions are soft and mushrooms cooked. Set aside.
  4. Meanwhile chop the remaining onion and add to a pan with 2 tablespoons olive oil.
  5. Sauté over a medium heat for 2 minutes, add remaining garlic to the pan.  Add beans and 75ml boiling water.
  6. Bring to the boil and simmer for 2 minutes. Season and remove from the heat.
  7. Put in a food processor with remaining 2 tablespoons olive oil, lemon juice and whizz until smooth.
  8. Spread the bean puree out on a large serving plate.  Top with the roast mushrooms, onions, garlic and garnish with chopped parsley.
  9.  Complete with a drizzle of truffle oil.