Potato And Wild Mushroom Napoleons Recipes

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WILD MUSHROOM POTATO GRATIN



Wild Mushroom Potato Gratin image

Categories     Milk/Cream     Cheese     Mushroom     Potato     Side     Bake     Christmas     Thanksgiving     Casserole/Gratin     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1/2 lb fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh cremini mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)
Special Equipment
a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish

Steps:

  • Put oven rack in middle position and preheat to 400°F.
  • Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook cremini in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.
  • Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.
  • Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.
  • Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.

POTATO AND WILD MUSHROOM NAPOLEONS



Potato and Wild Mushroom Napoleons image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 48

1 cup chicken stock
1 cup heavy cream
2 teaspoons fresh chopped thyme
12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced
2 tablespoons white truffle oil
3/4 cup very finely grated aged Asiago (about 3 ounces)
1 cup chicken stock
1 cup heavy cream
2 teaspoons fresh chopped thyme
12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced
2 tablespoons white truffle oil
3/4 cup very finely grated aged Asiago (about 3 ounces)
1/4 cup olive oil
2 large baking potatoes, like russets (about 1 pound), peeled and cut on a mandolin into 1/8-inch slices
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/4 cup olive oil
2 large baking potatoes, like russets (about 1 pound), peeled and cut on a mandolin into 1/8-inch slices
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
3 tablespoons unsalted butter
1/2 cup sliced shallots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 slices fresh black or white truffle, optional garnish
16 chives, garnish
3 tablespoons unsalted butter
1/2 cup sliced shallots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 slices fresh black or white truffle, optional garnish
16 chives, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat oven to 375 degrees F.
  • Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
  • Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
  • In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
  • Add the 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 slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. 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 a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
  • Preheat oven to 375 degrees F.
  • Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
  • Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
  • In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
  • Add the 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 slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. 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 a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

PHILIPPE BOULOT'S WHIPPED-POTATO-AND-WILD-MUSHROOM NAPOLEON



Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon image

Provided by Florence Fabricant

Categories     dinner, lunch, appetizer, main course

Time 50m

Yield Six servings

Number Of Ingredients 10

4 medium-large Idaho potatoes, about 2 1/4 pounds
3/4 cup milk
2 tablespoons unsalted butter
1 1/2 tablespoons each chopped fresh parsley, tarragon and chives
1 1/2 tablespoons fresh chopped tarragon
1 1/2 tablespoons fresh chopped chives
4 tablespoons olive oil
1/2 pound chopped fresh wild mushrooms, like portobello, cremini, oyster, shiitake - or a mixture
Salt and freshly ground black pepper to taste
1 to 1 1/2 cups vegetable oil, like canola or peanut, for deep-frying

Steps:

  • Peel three of the potatoes, cut them in small chunks and place them in a saucepan with cold water to cover. Bring to a boil and cook the potatoes until they are tender, about 15 minutes. Drain and pass the potatoes through a food mill or a ricer.
  • In the same pan, heat the milk; add the butter and the cooked potatoes and mix over medium heat. Remove from the heat and add the herbs. Set aside, covered.
  • Heat the olive oil in a heavy skillet. Add the mushrooms and saute over medium heat until tender, about 6 to 8 minutes. Drain off any excess oil and mix the mushrooms with the potatoes. Season the potato mixture with salt and pepper to taste.
  • Scrub the remaining potato. Cut it into very thin slices lengthwise, either with a mandoline or food processor or by hand. You should have 18 slices. Pat them dry on paper towels.
  • Heat the oil for deep-frying in a skillet or a wok until very hot. Fry the potato slices a few at a time, turning them once, until golden, about 1 minute per side. Drain on paper towels.
  • Shortly before serving, preheat the oven to 300 degrees. Place the fried potato slices on a baking sheet and reheat for 5 to 8 minutes. Meanwhile, reheat the mashed potato mixture.
  • To assemble, spread some of the potato puree on each of six plates, top with a slice of fried potato, then repeat twice more, making three layers of mashed potato and three of fried, ending with the fried potato.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 51 grams, Carbohydrate 30 grams, Fat 60 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 636 milligrams, Sugar 4 grams, TransFat 0 grams

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