PHILIPPE BOULOT'S WHIPPED-POTATO-AND-WILD-MUSHROOM NAPOLEON

Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon image

Provided by Florence Fabricant

Categories dinner, lunch, appetizer, main course

Time 50m

Yield Six servings

Number Of Ingredients 10

Ingredients

4 medium-large Idaho potatoes, about 2 1/4 pounds
3/4 cup milk
2 tablespoons unsalted butter
1 1/2 tablespoons each chopped fresh parsley, tarragon and chives
1 1/2 tablespoons fresh chopped tarragon
1 1/2 tablespoons fresh chopped chives
4 tablespoons olive oil
1/2 pound chopped fresh wild mushrooms, like portobello, cremini, oyster, shiitake - or a mixture
Salt and freshly ground black pepper to taste
1 to 1 1/2 cups vegetable oil, like canola or peanut, for deep-frying

Steps:

Peel three of the potatoes, cut them in small chunks and place them in a saucepan with cold water to cover. Bring to a boil and cook the potatoes until they are tender, about 15 minutes. Drain and pass the potatoes through a food mill or a ricer.
In the same pan, heat the milk; add the butter and the cooked potatoes and mix over medium heat. Remove from the heat and add the herbs. Set aside, covered.
Heat the olive oil in a heavy skillet. Add the mushrooms and saute over medium heat until tender, about 6 to 8 minutes. Drain off any excess oil and mix the mushrooms with the potatoes. Season the potato mixture with salt and pepper to taste.
Scrub the remaining potato. Cut it into very thin slices lengthwise, either with a mandoline or food processor or by hand. You should have 18 slices. Pat them dry on paper towels.
Heat the oil for deep-frying in a skillet or a wok until very hot. Fry the potato slices a few at a time, turning them once, until golden, about 1 minute per side. Drain on paper towels.
Shortly before serving, preheat the oven to 300 degrees. Place the fried potato slices on a baking sheet and reheat for 5 to 8 minutes. Meanwhile, reheat the mashed potato mixture.
To assemble, spread some of the potato puree on each of six plates, top with a slice of fried potato, then repeat twice more, making three layers of mashed potato and three of fried, ending with the fried potato.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 51 grams, Carbohydrate 30 grams, Fat 60 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 636 milligrams, Sugar 4 grams, TransFat 0 grams