Bruschetta with Porcini Mushrooms and Potato Cream
Appetizers • European
Description
This recipe was shared with us by Chef John Smith.
Ingredients
- Canned White Asparagus 5 oz
- Porcini Mushrooms 0 oz
- Parmesan Cheese 0 oz
- Salad Potatoes 10 oz
- Truffle Paste 0 oz
- Truffle Oil 0 fl oz
- 10% cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Thyme to taste
- Watercress to taste
- Buckwheat Groats 1 piece
Step-by-Step Guide
Step 1
Wash the potatoes, dry them with a paper towel, wrap them in foil, and place them in a preheated oven at 355°F for 40–50 minutes.
Step 2
Remove, let cool, and peel the skin off.
Step 3
Drizzle the potatoes with truffle oil, add salt and pepper.
Step 4
Mix the truffle paste and truffle oil.
Step 5
Heat the cream and incorporate the truffle mixture. Season with salt and pepper.
Step 6
Add to the potatoes and blend everything until smooth. The potato cream is ready.
Step 7
Wash the porcini mushrooms and grill them with a small amount of truffle oil, thyme, and salt.
Step 8
Grill the buckwheat bread until crispy.
Step 9
Next, add the artichokes and lightly sauté.
Step 10
Spread the potato cream on the bread, top with grilled marinated artichokes.
Step 11
Then add the mushrooms, slices of parmesan, and drizzle with truffle oil. Garnish with watercress.
Step 12
Serve!
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