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Potato And Wild Mushroom Napoleons


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  • 3 tablespoons unsalted butter
  • 12 ounces assorted wild mushrooms, such as morel, chanterelle, wood ear, shiitake cleaned, stems
  • removed, 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 (see below)
  • 1/2 cup finely-grated aged Asiago - (abt 2 oz)
  • 12 slices fresh black or white truffle (optional) garnish
  • Fresh arugula tossed with
  • Extra-virgin olive oil for garnish
  • 1/3 cup olive oil
  • 2 large baking potatoes, like russets - (abt 1 lb) peeled, and sliced on a mandolin into 1/8" slices
  • 1 teaspoon Emeril's Essence see * Note
  • 1/2 teaspoon salt


Servings 4


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

In a large, heavy skillet, melt the butter over medium-high heat. Add the mushrooms, shallots, salt and pepper, and sauté 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.

For Potato Crisps: Preheat oven to 400 degrees.

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.

Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.

This recipe yields 4 servings.

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