Potato And Wild Mushroom Melt Recipes

Steps:

• Preheat oven to 375 degrees F.
• Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
• Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
• Add the 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 slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. 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 a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
• Preheat oven to 375 degrees F.
• Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
• Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
• Add the 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 slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. 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 a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• In a large, heavy bottomed pot, heat oil. Add the lamb and saute until browned on all sides, about 5 minutes. Remove lamb to a plate. Add the onion and saute until soft. Add the garlic and saute for 2 more minutes. Season with salt and pepper. Add the butter and melt. Add the flour to make a roux. Lower the heat and cook the roux until it is brown, about 15 minutes. Whisk in the wine and stock and raise the heat to medium high. Add in the reserved lamb. Add the mustard. Bring to a boil and reduce the heat to low. Cook over low heat for about 30 minutes, or until liquid is slightly reduced and thick. In a separate saute pan, saute the mushrooms until wilted. Add the mushrooms to the stew. Add the potatoes and simmer another 30 minutes, or until potatoes are tender. Add the thyme. Season with salt and pepper. Garnish with toasted pumpkin seeds.

Steps:

• To make the tarragon oil,chop the tarragon leaves and warm the groundnut oil in a small pan add the tarragon a pinch of salt and blend until smooth (this can be done upto two days ahead).
• Cook the whole pots in boiling salty water for 20 - 25 minutes Drain halve and season. Mix the red onion and lime juice with the potatoes and cover.
• while pots are cooking arrange toms on a baking tray cut side up drizzle with walnut oil and grill until they begin to soften - leave to stand at room temperature.
• Heat oven to 220degC.
• rinse the mushrooms and pat dry. Saute over a high heat and season. Add the mushrooms to the potatoes.
• Add the mustard to the cream and then whip the cream until the soft peak stage and combine with the potato mix.
• place potato mix on an oven proof platter. Lay the slies of cheese over the top (This can be done upto an hour ahead)
• Bake until the cheese is golden and melting (about 10 mins) arrange the tomatoes around the dish (I like to use a square dish and have two rows of tomatoes - one at each side)scatter the walnuts over and drizzle some tarragon oil on. Serve the rest of the oil separately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
• Roast in the preheated oven for 30 minutes.
• While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
• Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
• Turn oven heat up to 425 degrees F (220 degrees C).
• Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
• Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Pour all but 2 tablespoons melted butter into large bowl. Add mushrooms and garlic to 2 tablespoons butter remaining in skillet; sauté until mushrooms are tender, about 8 minutes. Cool to room temperature.
• Position rack in bottom third of oven and preheat to 450°F. Brush two 9-inch-diameter cake pans with 1 1/2-inch-high sides with some of melted butter from bowl. Line bottom of pans with parchment paper; brush generously with melted butter. Add potatoes and minced thyme to bowl with remaining melted butter; toss gently to coat. Season potatoes generously with salt and pepper.
• Arrange 1 layer of potato slices in bottom of each pan, overlapping slightly. Top each with second layer of potato slices. Top each with half of mushrooms. Cover each with remaining potatoes, dividing equally. Divide any remaining butter in bowl between pans.
• Bake potatoes until tender and very brown and crisp on top (bottom will also be brown and crisp), about 40 minutes. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm potatoes in 350°F oven approximately 10 minutes.)
• Invert galettes onto platters; peel off parchment. Cut galettes into wedges.