Potato and Wild Mushroom Napoleons (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 tablespoons unsalted butter |
12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced |
1/2 cup sliced shallots |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup chicken stock |
1/2 cup heavy cream |
2 teaspoons fresh chopped thyme |
2 teaspoons white truffle oil |
potato crisps, recipe follows |
1/2 cup finely grated aged asiago (about 2 ounces) |
12 slices fresh black or white truffle, optional garnish |
fresh arugula tossed with extra-virgin olive oil, as garnish |
1/3 cup olive oil |
2 large baking potatoes, like russets (about 1 pounds), peeled and sliced on a mandolin into 1/8-inch slices |
1 teaspoon essence, recipe follows |
1/2 teaspoon salt |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In a large, heavy skillet, melt the butter over medium-high heat. Add the mushrooms, shallots, salt and pepper, and saute until soft and most of the mushroom liquid has evaporated, about 8 minutes. Add the chicken stock, cream and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato crisps on each of 4 serving plates. Spoon 1 generous tablespoon of mushroom filling on top, topped with 1 teaspoon of grated Asiago. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with 3 slices of truffle, and sprinkle of Asiago. Arrange the arugula around the outer edge of the plate and serve.
2. Potato Crisps:
3. Preheat oven to 400 degrees F.
4. Brush 2 large baking sheets well with oil. Arrange the potato slices in 1 layer on the sheets. Brush with the remaining oil, and bake until golden, 12 to 15 minutes, switching the sheets halfway through baking.
5. Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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