Potato And Wild Mushroom Napoleons

Potato And Wild Mushroom Napoleons
Potato And Wild Mushroom Napoleons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

  • POTATO CRISPS:

  • 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

Directions

* 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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