Potato And Wild Mushroom Napoleons Recipe - Cooking Index
Potato And Wild Mushroom Napoleons Recipe - Cooking Index
| 3 tablespoons | 45ml | Unsalted butter |
| 12 oz | 340g | Assorted wild mushrooms, such as morel, |
| Chanterelle, wood ear, shiitake - cleaned, stems | ||
| Removed, thinly sliced | ||
| 1/2 cup | 118ml | Sliced shallots |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/2 cup | 118ml | Chicken stock |
| 1/2 cup | 118ml | Heavy cream |
| 2 teaspoons | 10ml | Fresh chopped thyme |
| 2 teaspoons | 10ml | White truffle oil |
| Potato Crisps - (see below) | ||
| 1/2 cup | 118ml | Finely-grated aged Asiago - (abt 2 oz) |
| 12 | Fresh black or white truffle - (optional) garnish | |
| Fresh arugula - tossed with | ||
| Extra-virgin olive oil - for garnish | ||
| Potato Crisps | ||
| 1/3 cup | 78ml | Olive oil |
| 2 cups | 474ml | Baking potatoes, like russets - (abt 1 lb) - peeled, and (large) |
| Sliced on a mandolin into 1/8" slices | ||
| 1 teaspoon | 5ml | Emeril's Essence - see * Note |
| 1/2 teaspoon | 2.5ml | Salt |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a large, heavy skillet, melt the butter over medium-high heat. Add the mushrooms, shallots, salt and pepper, and saute until soft and most of the mushroom liquid has evaporated, about 8 minutes. Add the chicken stock, cream and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil.
Place 2 potato crisps on each of 4 serving plates. Spoon 1 generous tablespoon of mushroom filling on top, topped with 1 teaspoon of grated Asiago. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top.
Garnish the top of each napoleon with 3 slices of truffle, and sprinkle of Asiago. Arrange the arugula around the outer edge of the plate and serve.
For Potato Crisps: Preheat oven to 400 degrees.
Brush 2 large baking sheets well with oil. Arrange the potato slices in 1 layer on the sheets. Brush with the remaining oil, and bake until golden, 12 to 15 minutes, switching the sheets halfway through baking.
Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E04) - from the TV FOOD - NETWORK
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