POTATOES WITH A MUSHROOM PUREE & GARNISHED WITH TRUFFLES
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.
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse potatoes place in pot and cover with cold water.
- Bring to a boil and cook over medium heat till tender about 20 minutes.
- 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.
- Remove a couple of the cooked mushrooms for garnish and set aside.
- 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.
- Slice potatoes in half lengthwise.
- Stir truffle oil, salt and pepper to taste into potatoes.
- 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.
- Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
- Enjoy!
Nutrition Facts : Calories 259.8, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 57.1, Carbohydrate 32.3, Fiber 4.9, Sugar 3.2, Protein 5.7
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