Truffled Wild Mushrooms Over Whipped White Beans

2 tsp olive oil, divided
1 medium leek, white and pale green parts chopped
2 15oz cans cannellini beans, rinsed and drained
1/2 cup vegetable broth
2 cloves garlic, minced
2 tsp thyme
1 lb wild mushrooms, quartered
1/4 cup chopped fresh parsley
2 tsp truffle oil

1) Heat 1 tsp oil in large skillet over medium heat. Add leek and saute 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
2) Heat remaining 1 tsp oil in medium skillet over high heat. Add mushrooms and saute 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
3) Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp truffle oil, and serve.

Review: This was yummy, but mushy. I used baby bella mushrooms, but two shiitakes managed to sneak in. I accused Mike of sneaking them in and deceiving the grocery store. ;) Honest mistake, but I can't complain, since shiitake mushrooms are sooooo yummy. And I bought truffle oil last week to try. It wasn't too powerful of a taste, with the mushrooms already adding so much flavor. I'll have to try a different recipe to experience this new fancy oil properly.