Roasted portobello mushrooms and pressure-cooked navy beans form a silky mousse set with agar and deepened with sherry, thyme, and truffle salt, served alongside fig-thyme preserves.
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Preheat oven to 350°F.
Combine navy beans and bay leaf in pressure cooker. Add water to cover by 2 inches. Cover cooker and bring beans to pressure. Reduce heat and cook for 20 minutes . Release pressure by placing pressure cooker under cold water and drain beans, reserving 1 cup of cooking liquid.
Toss 2 tablespoons of olive oil with sliced mushrooms and 1/2 teaspoon sea salt. Spread mushrooms on parchment-lined sheet tray and 15 minutes , or until golden.
In large sauté pan, heat remaining 2 tablespoons oil. Add onions and remaining 1/2 teaspoon of salt and cook over medium heat for 8 to 10 minutes or until onions are golden. Deglaze pan with sherry.
Combine agar flakes and reserved cup of bean cooking liquid in 2-quart saucepan. Bring mixture to a , cook for 8 to 10 minutes (with lid ajar) or until the agar is completely dissolved, stirring occasionally.
Combine navy beans, Portobello mushrooms, onions, dissolved agar mixture and truffle salt in Vitamix. Using tamper, blend mixture for 3 to 5 minutes , or until completely smooth.
Pour mixture into silicone molds and refrigerate for 30 to 60 minutes to set.
Coat sides of unmolded mousse with thyme leaves before serving.
Serve chilled atop sliced baguette with fig-thyme preserves (see below for recipe).
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