- 4
Ingredients
- 1 1/2 pounds (4 medium) Yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons olive oil, plus more for brushing the mushrooms
- 1 3/4 teaspoons salt, plus more salt to taste
- 3 eggs
- 1/3 cup sour cream, plus more for garnish
- 1 teaspoon chopped thyme leaves
- Freshly ground black pepper
- 2 cups Portobello Caviar, prepared without parsley (see above) (see recipe)
- 4 medium (5-inch) portobello mushroom caps
- Chopped parsley for garnish
Preparation
Step 1
Preheat oven to 425 degrees.
Toss the potatoes with the oil and 1 teaspoon of salt and transfer them to a greased baking sheet large enough to hold them in a single layer. Bake, turning the potatoes once, until lightly browned, 20 to 25 minutes. Set aside.
Lower temperature to 400 degrees.
Whisk together the eggs, 1/3 cup sour cream, thyme, 3/4 teaspoon salt and a few grinds of pepper. Stir in the portobello caviar.
Brush the mushroom caps with olive oil, season them on both sides with salt and place them gill-side up on a greased baking sheet.
Lay the potato slices over the mushrooms, letting some hang over the edges of the mushrooms like petals of a flower. Divide the caviar mixture evenly into 4 parts, mounding 1 part in the middle of each mushroom cap.
Bake until the filling is set and the mushroom caps are very tender, about 30 minutes. Garnish each mushroom with a dollop of sour cream and parsley and serve.
Portobello Caviar
1 1/2 pounds portobellos, stems trimmed
2 tablespoons olive oil
1 1/2 shallots, minced
2 cloves garlic, minced
1 tablespoon sherry vinegar
Salt and freshly ground black pepper to taste
Chopped parsley for garnish
Working in batches, coarsely grind the portobellos in a food processor.
In a very large skillet set over medium-high heat, heat the oil. Add the shallots and garlic and cook, stirring, until softened, 1 to 2 minutes.
Add the portobellos, reduce the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 30 minutes
Raise the heat to high, add the vinegar and cook, stirring, until the vinegar has evaporated. Remove from the heat.
Season with salt and pepper. Garnish with parsley and serve warm or at room temperature with bread or crackers, or use in the baked-portobellos-with-sour-cream. (The caviar will keep in a refrigerator overnight.)
YIELD 2 cups