A creamy and flavorful dish featuring wild mushrooms and cannellini beans, jazzed up with balsamic vinegar and truffle oil. The mixture is roasted to perfection and served with crusty bread.
1: Tear up your mushrooms and douse them in balsamic vinegar and some olive oil.
2: Roast with salt at 200C for about 30 minutes until crispy.
3: Meanwhile, slice your onion into half moons and grate your garlic.
4: Fry the onion for 5 minutes until translucent and beginning to brown.
5: Add garlic for another minute.
6: Deglaze the pan with the wine.
7: Add in 3/4 of the beans and stock.
8: Blend the remaining 1/4 can of beans with a touch of water to loosen and stir that in too.
9: Bring to a boil and then gently simmer until thick, about 15-20 minutes.
10: Stir in the nutritional yeast and top it with your mushroom, chives, and as much truffle oil as your heart desires.
