Potato And Wild Mushroom Napoleons
- 3 tablespoons butter
- 12 ounces wild morel mushrooms cleaned, trimmed
- 1/2 cup sliced wild ramps cleaned, trimmed, and sliced fine up to the light green part
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/2 cup chicken stock
- 1/2 cup cream
- 2 teaspoons fresh thyme finely chopped
- 2 teaspoons white truffle oil
- Potato Crisps (listed below)
- 1/2 cup finely-grated aged Asiago cheese
- 12 slices fresh black or white truffle (optional)
- Fresh arugula tossed with
- Extra-virgin olive oil as needed
- POTATO CRISPS:
- 1/3 cup olive oil
- 2 large baking potatoes peeled, and sliced into 1/8" pieces
- 1 teaspoon Creole seasoning
- 1/2 teaspoon salt
In a large skillet, melt the butter over medium-high heat. Add the morels, ramps, salt, and pepper. Saute until they're soft and the mushroom liquid is mostly evaporated. This should take about 8 minutes.
Add the chicken stock, the cream and thyme. Simmer until the liquid has reduced by about half in volume. This should take about five minutes.
Remove the skillet from the heat and stir in the truffle oil Place two potato crisps on top of each of four serving plates. Spoon a heaping tablespoon of mushroom filling on top of each potato crisp, then top with a teaspoon of grated Asiago. Continue layering the "napoleon" so that there are three layers of potatoes and three layers of mushrooms. You should end up with a layer of mushrooms on the top.
Garnish the top with three slices of truffle, if desired, and a sprinkle of Asiago. Arrange the arugula around the outer edge of the plate.
Potato Crisps: Preheat the oven to 400 degrees.
Brush two large baking sheets with oil. Arrange the potato slices on the baking sheet in one layer. Brush the potatoes with the remaining oil and bake for about 12 to 15 minutes, or until golden. Transfer to cooling racks, then sprinkle with Creole seasoning and set aside.
This recipe yields 4 servings.