Potatoes with Chanterelles and Parmesan Mousse
Main Dishes • European
Description
This recipe was shared by chef John Smith from the menu of a popular American restaurant.
Ingredients
- Fingerling Potatoes 25 oz
- Pickled Chanterelles 10 oz
- Butter 0 oz
- Leek 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Dill 0 oz
- Truffle Oil 0 fl oz
- Suluguni Cheese 0 oz
- Parmesan Cheese 5 oz
- 33% Cream 5 fl oz
- Dry White Wine 0 fl oz
- 3.2% Milk 5 fl oz
Step-by-Step Guide
Step 1
First, prepare the Parmesan mousse. Grate the suluguni and Russian cheese and place them in a saucepan.
Step 2
Pour in the cream, wine, and milk. Set over low heat and simmer for 15 minutes.
Step 3
Blend the mixture with an immersion blender until smooth. The mousse is ready.
Step 4
Next, prepare the leek chips. Slice the leek into thin strips and soak in cold water for 30 minutes. Then fry in hot oil until crispy.
Step 5
Wash the baby potatoes, place them in a pot, and cover with cold water. Set over medium heat and cook until tender.
Step 6
Drain the water and let cool. Cut the potatoes into wedges.
Step 7
Heat a skillet and sauté the potatoes in butter until golden brown.
Step 8
Add the chanterelles to the potatoes and cook for another 10–15 minutes until the mushrooms are done.
Step 9
Season with salt and pepper.
Step 10
On a plate, arrange the potatoes with chanterelles, drizzle with truffle oil, and add the Parmesan mousse.
Step 11
Top with leek chips and garnish with basil and dill leaves.
Step 12
Serve.
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