Potatoes with Mushroom Purée, Garnished with Truffle
Main Dishes • World
Description
Potatoes with Mushroom Purée, Garnished with Truffle
Ingredients
- Thyme 1 stem
- Potatoes 25 oz
- Olive Oil 2 tablespoons
- Champignon Mushrooms 10 oz
- Onion 0 oz
- Minced garlic 1 tablespoon
- Water ¼ cup
- Butter 2 tablespoons
- Truffle Oil 1½ tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Truffles 8 pieces
- Dried thyme to taste
Step-by-Step Guide
Step 1
Wash the potatoes, place them in a pot, and cover with cold water. Bring to a boil and cook over medium heat for 20 minutes, until the potatoes are soft.
Step 2
Meanwhile, add 2 tablespoons of olive oil to a skillet, add the mushrooms, and sauté for 5 minutes. Season with salt and pepper. Add thyme, onion, and garlic, and sauté over low heat until the onion and garlic are translucent.
Step 3
Set aside a few cooked mushrooms for garnish. Add ¾ to 1 cup of boiled potatoes and 2 tablespoons of butter to the mushrooms. Mash into a purée using an immersion blender, adding potato cooking water to achieve a smooth consistency.
Step 4
Cut the potatoes in half lengthwise.
Step 5
Add truffle oil, salt, and pepper to the potatoes. Mix everything together.
Step 6
Spread ¾ of the mushroom purée on a serving dish. Top with the seasoned sliced potatoes. Then add ¼ of the mushroom purée on top.
Step 7
Garnish with mushrooms, truffle, and a sprig of thyme.
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