Potato And Wild Mushroom Napoleons Recipes

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POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Provided by Tyler Florence

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

2 cups milk
1 cup whipping cream
2 garlic cloves
6 sprigs fresh thyme, divided
2 bay leaves, divided
2 tablespoons olive oil
3 pounds sliced mushrooms
1 leek, cut in rings
Salt and pepper, to taste
3 pounds baking potatoes, sliced paper-thin
3 tablespoons chopped Italian parsley, plus extra for garnish
3 tablespoons chopped chives
1 cup grated Asiago

Steps:

  • In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
  • Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
  • Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

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

MUSHROOM NAPOLEON



Mushroom Napoleon image

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 8

4 large portabello mushrooms, stems removed
1 medium red onion, cut into eight slices
1/4 cup reduced-fat red wine vinaigrette
4 small tomatoes, each cut into four slices
8 fresh basil leaves
1 cup crumbled goat cheese
2 tablespoons minced fresh thyme
Salt and pepper to taste

Steps:

  • Place mushrooms, onion and vinaigrette in a large resealable plastic bag. Seal bag; toss well to coat. Refrigerate 30 minutes. Drain and reserve marinade., For grill, coat grill rack with cooking spray before starting the grill. Wrap marinated onion slices in heavy-duty foil and place on medium-hot grill. Place mushrooms, gill side down, on grate. Grill both for 5-7 minutes; turn. Grill 5-7 minutes longer or until juices accumulate in the mushroom caps. Remove onions and mushrooms from grill; drain and reserve any juices from onions and mushrooms., For microwave, place onion slices and mushrooms, gill side up, on a microwave-safe plate. Cover and microwave for 3 minutes. Let stand for 30 seconds. Drain and reserve any juices., To serve, place each mushroom cap, gill side up, on a serving plate. Layer each with tomato, onion slices and basil. Sprinkle each stack with cheese and thyme. Combine reserved vinaigrette and cooking juices; drizzle over each stack. Season with salt and pepper. Serve warm.

Nutrition Facts :

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