Italian White Bean Mash with Wild Mushrooms

Featured in the Honolulu Star-Advertiser on October 21, 2015.
Recipe compliments of Chef Tony Cabianca.



Italian White Bean Mash with Wild Mushrooms

  • 4 tablespoons olive oil, divided
  • 1 medium leek, white and pale green parts only, chopped 1/4-inch pieces (about 1/2 cup)
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1/2 cup low-sodium vegetable or low-sodium chicken broth
  • 3 tablespoons minced garlic, divided
  • 2 teaspoons chopped fresh thyme
  • Salt and pepper to taste
  • 1 pound fresh wild mushrooms halved, or 1/2 pound assorted dried wild mushrooms, soaked in warm water and drained (available at some grocery and specialty stores; may use porcini)
  • 1/4 cup chopped Italian parsley leaves
  • Black or white truffle oil


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Add leeks and saute 2 minutes; stir in beans, broth, 1 tablespoon garlic, and thyme.
  3. Cover, reduce heat to low, and simmer 8-10 minutes.
  4. Season with salt and pepper.
  5. Transfer bean mixture to a food processor and blend until smooth.
  6. Return to skillet, cover to keep warm.
  7. Heat remaining 2 tablespoons olive oil in another skillet over high heat, add mushrooms, remaining garlic, and saute 8-10 minutes until caramelized.
  8. Season with salt and pepper, then toss in chopped parsley.
  9. Spoon mashed bean into shallow bowls.
  10. 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


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