Potatoes With A Mushroom Puree Garnished With Truffles Recipes

CHEF JOHN'S TRUFFLED POTATO GRATIN

Steps:

• Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
• Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.
• Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.

TRUFFLED MASHED POTATOES

Steps:

• Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
• Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
• To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

POTATOES WITH A MUSHROOM PUREE & GARNISHED WITH TRUFFLES

Steps:

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