Potatoes With A Mushroom Puree Garnished With Truffles Recipes

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TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds large Yukon Gold potatoes
1 1/2 cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

Steps:

  • Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
  • Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
  • To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

CHEF JOHN'S TRUFFLED POTATO GRATIN



Chef John's Truffled Potato Gratin image

I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ⅓ tablespoons butter
1 tablespoon olive oil
5 cups sliced mushrooms
2 teaspoons butter, softened
1 clove garlic, minced
5 russet potatoes, peeled and very thinly sliced
salt and freshly ground black pepper to taste
1 teaspoon minced fresh thyme, divided
6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
1 cup chicken stock
2 cups heavy whipping cream

Steps:

  • Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
  • Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.
  • Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 47.6 g, Cholesterol 152.1 mg, Fat 44.8 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 26.6 g, Sodium 413.9 mg, Sugar 3.1 g

TRUFFLED POTATO GRATIN



Truffled Potato Gratin image

Categories     Mushroom     Potato     Side     Bake     Christmas     Casserole/Gratin     Fall     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

4 cups whipping cream, divided
2 tablespoons chopped fresh thyme
15 whole black peppercorns
5 large garlic cloves, crushed, divided
5 pounds long slender russet potatoes, peeled, cut into 1/8-inch-thick slices
3 fresh black truffles or three 1/3-ounce jars whole black truffles, sliced paper-thin

Steps:

  • Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.
  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.
  • Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.

POTATOES WITH A MUSHROOM PUREE & GARNISHED WITH TRUFFLES



Potatoes With a Mushroom Puree & Garnished With Truffles image

David Bouley inspired me to make this recipe. A nice dish to impress your friend and family. It's very earthy. Comfort food! Truffles are very expensive but once in a while we deserve to enjoy things that God has given us! Olive oil can be used in place of the truffle oil. This can be a Vegetarian dish just sub the butter for oil or skip it. My DH once would never eat a mushroom now you can't keep it away from him.

Provided by Rita1652

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs baby dutch yellow potatoes or 1 1/2 lbs fingerling potatoes
2 tablespoons olive oil
10 ounces fresh button mushrooms, quartered
1 teaspoon fresh thyme
2 ounces shallots, minced
1 tablespoon garlic, minced
1/4-3/4 cup potato water
2 tablespoons butter
1 tablespoon truffle oil or 1 tablespoon olive oil
1/2 tablespoon truffle oil or 1/2 tablespoon olive oil
salt
pepper (lots)
thyme
1 sprig thyme
8 slices truffles (optional)

Steps:

  • Rinse potatoes place in pot and cover with cold water.
  • Bring to a boil and cook over medium heat till tender about 20 minutes.
  • Meanwhile in a pan place 2 tablespoons olive oil and saute mushrooms for 5 minutes season with salt and pepper and add thyme, shallots and garlic cook till translucent.
  • Remove a couple of the cooked mushrooms for garnish and set aside.
  • Add 3/4- 1 cup of the cooked potatoes and 2 tablespoons butter to the mushrooms, puree with a hand blender adding potato water to make a smooth puree.
  • Slice potatoes in half lengthwise.
  • Stir truffle oil, salt and pepper to taste into potatoes.
  • Spread 3/4 of the pureed mushroom mixture on a serving platter top with sliced and seasoned potatoes topping with 1/4 of the mushroom mixture.
  • Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
  • Enjoy!

Nutrition Facts : Calories 259.8, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 57.1, Carbohydrate 32.3, Fiber 4.9, Sugar 3.2, Protein 5.7

POTATO AND MUSHROOM GRATIN



Potato and Mushroom Gratin image

Provided by Tyler Florence

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 13

2 cups milk
1 cup whipping cream
2 garlic cloves
6 sprigs fresh thyme, divided
2 bay leaves, divided
2 tablespoons olive oil
3 pounds sliced mushrooms
1 leek, cut in rings
Salt and pepper, to taste
3 pounds baking potatoes, sliced paper-thin
3 tablespoons chopped Italian parsley, plus extra for garnish
3 tablespoons chopped chives
1 cup grated Asiago

Steps:

  • In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat. Heat to just under a boil. Remove from heat, cover, and let steep while preparing the rest of the dish.
  • Coat a skillet with olive oil and place over medium heat. Add remaining thyme and bay leaf. Saute the mushrooms and leeks for 5 minutes to evaporate the liquid. Season with salt and pepper.
  • Butter a large casserole dish. Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly. Season the potatoes with chopped parsley, chives, salt and pepper. Top potatoes with half of the mushroom mixture. Repeat layering 1/3 of the potatoes and remaining mushroom mixture. Arrange remaining potatoes on top. Press the layers down with a spatula to condense. Remove the solids from the infused milk and pour over the potatoes. Sprinkle the surface with cheese. Cover the pan with foil and place in a preheated 375 degrees F oven. Bake for 1 hour until the potatoes are tender. Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges. Let stand 10 minutes before cutting. Garnish with fresh parsley.

TRUFFLE OIL POMME PURéE



Truffle oil pomme purée image

Everyone loves mashed potato - but it's hardly glamorous, is it? Gordon Ramsay's version is - and this is the classic creamed potato he serves in his restaurants

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 55m

Number Of Ingredients 5

1 ½kg potato , such as Desirée or Maris Piper
100-140g/4-5oz butter , cut into cubes
300ml hot full-fat milk
6 tbsp double cream
½ tsp truffle oil , or to taste

Steps:

  • Peel the potatoes and cut into even size dice so they all cook at the same time - about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
  • Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.

Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium

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