Potatoes With a Mushroom Puree & Garnished With Truffles |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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David Bouley inspired me to make this recipe. A nice dish to impress your friend and family. It's very earthy. Comfort food! Truffles are very expensive but once in a while we deserve to enjoy things that God has given us! Olive oil can be used in place of the truffle oil. This can be a Vegetarian dish just sub the butter for oil or skip it. My DH once would never eat a mushroom now you can't keep it away from him. Ingredients:
1 1/2 lbs baby dutch yellow potatoes or 1 1/2 lbs fingerling potatoes |
2 tablespoons olive oil |
10 ounces fresh button mushrooms, quartered |
1 teaspoon fresh thyme |
2 ounces shallots, minced |
1 tablespoon garlic, minced |
1/4-3/4 cup potato water |
2 tablespoons butter |
1 tablespoon truffle oil or 1 tablespoon olive oil |
1/2 tablespoon truffle oil or 1/2 tablespoon olive oil |
salt |
pepper (lots) |
thyme |
1 sprig thyme |
8 slices truffles (optional) |
Directions:
1. Rinse potatoes place in pot and cover with cold water.
2. Bring to a boil and cook over medium heat till tender about 20 minutes.
3. Meanwhile in a pan place 2 tablespoons olive oil and saute mushrooms for 5 minutes season with salt and pepper and add thyme, shallots and garlic cook till translucent.
4. Remove a couple of the cooked mushrooms for garnish and set aside.
5. Add 3/4- 1 cup of the cooked potatoes and 2 tablespoons butter to the mushrooms, puree with a hand blender adding potato water to make a smooth puree.
6. Slice potatoes in half lengthwise.
7. Stir truffle oil, salt and pepper to taste into potatoes.
8. Spread 3/4 of the pureed mushroom mixture on a serving platter top with sliced and seasoned potatoes topping with 1/4 of the mushroom mixture.
9. Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
10. Enjoy!
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