Potato and Wild Mushroom Napoleons

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 3 tablespoons unsalted butter
  • 12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced
  • 1/2 cup sliced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 2 teaspoons fresh chopped thyme
  • 2 teaspoons white truffle oil
  • Potato Crisps, recipe follows
  • 1/2 cup finely grated aged Asiago (about 2 ounces)
  • 12 slices fresh black or white truffle, optional garnish
  • Fresh arugula tossed with extra-virgin olive oil, as garnish
  • Potato Crisps:
  • 1/3 cup olive oil
  • 2 large baking potatoes, like russets (about 1 pounds), peeled and sliced on a mandolin into 1/8-inch slices
  • 1 teaspoon Essence, recipe follows
  • 1/2 teaspoon salt
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

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.

Potato Crisps:

Preheat oven to 400 degrees F.

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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