Potatoes With a Mushroom Puree & Garnished With Truffles

Submitted by Rita1652

"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."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 1 1⁄2 lbs baby dutch yellow potatoes or 1 1/2 lbs fingerling potatoes
• 2 tablespoons olive oil
• 10 ounces fresh button mushrooms, quartered
• 1 teaspoon fresh thyme
• 2 ounces shallots, minced
• 1 tablespoon garlic, minced
• 1⁄4 - 3⁄4 cup potato water
• 2 tablespoons butter
• 1 tablespoon truffle oil or 1 tablespoon olive oil
• 1⁄2 tablespoon truffle oil or 1/2 tablespoon olive oil
• salt
• pepper (lots)
• thyme

• garnish

• 1 sprig thyme
• 8 slices truffles (optional)

directions

1. Rinse potatoes place in pot and cover with cold water.
2. Bring to a boil and cook over medium heat till tender about 20 minutes.
3. 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.
4. Remove a couple of the cooked mushrooms for garnish and set aside.
5. 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.
6. Slice potatoes in half lengthwise.
7. Stir truffle oil, salt and pepper to taste into potatoes.
8. 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.
9. Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
10. Enjoy!

Reviews

[bluemoon downunder]

This was a truly delicious and easy to make recipe, and those I served it to loved it. I love mushrooms and this recipe offered a great blend of flavours, even without the truffles. I’m disappointed that I ended up making it without the truffle oil and truffles, but I’ll come back and review the recipe again when I make it with truffles.