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Potatoes With a Mushroom Puree & Garnished With Truffles Recipe

May 7th, 2013 by alice  Tags: , , , , | Print This Post Print This Post

Potatoes With a Mushroom Puree &  Garnished With Truffles Recipe

INGREDIENTS

  1. 1 1/2lbs baby dutchyellow potatoesor fingerling potatoes
  2. 2tablespoonsolive oil
  3. 10ounces freshbutton mushrooms, quartered
  4. 1teaspoonfresh thyme
  5. 2ouncesshallots, minced
  6. 1tablespoongarlic, minced
  7. 1/4-3/4cuppotato water
  8. 2tablespoonsbutter
  9. 1tablespoontruffle oilor olive oil
  10. 1/2tablespoontruffle oilor olive oil
  11. salt
  12. pepper(lots)
  13. thyme
  14. garnish

  15. 1sprigthyme
  16. 8slicestruffles (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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