Truffled Potatoes and Mushrooms
Source: Recipe from Chefs Marc Valiani and Jody Denton
A enticing combination of potatoes, mushrooms and cheese is topped with a drizzle of truffle oil. Have plenty on hand because these will go quickly.
3 lb. Yellow Finn potatoes, peeled and cut into 1-in. cubes
4 tbsp. olive oil
2 lb. wild mushrooms, thinly sliced
4 tbsp. shallots, chopped
2 tsp. thyme, chopped
3 tbsp. Provençal herb vinegar
Salt and pepper
4 tsp. white truffle oil
1⁄2 cup Parmesan, grated
Chervil sprigs, for garnish
1. Boil potatoes, drain, and set aside.
2. In a large pan, heat oil and sauté potatoes until lightly brown on one side.
3. Add the mushrooms, shallots, thyme, salt and pepper, and combine with potatoes. Add herb vinegar, and transfer to large platter.
4. Drizzle with truffle oil, sprinkle with cheese, and garnish with chervil.