Potato Oyster Mushroom Napoleons
3 Tbsp Unsalted Butter
12 Oz Monterey Oyster Mushrooms
1/2 Cup Shallots, sliced
1/2 Tspn Salt
1/4 Tspn Freshly Ground Pepper
1/2 Cup Chicken Stock
1/2 Cup Heavy Cream
2 Tspn Fresh Thyme, chopped
Potato Crisps, recipe follows
1/2 Cup (about 2 Oz) Asiago Cheese, finely grated
12 Each Slices of Fresh Black or White Truffles, optional for garnish
Fresh Arugula tossed with Extra Virgin Olive Oil, as garnish
1/3 Cup Olive Oil
2 Each (about 1 Lb) Large Potatoes, like Russets, peel and slice on a mandolin 1/8” Optional: use Purple Potatoes
Whole Italian Parsley
1/2 Tspn Salt
*Preheat oven to 400 degrees F
For Potato Crisps:
Brush 2 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Place whole Italian parsley leaf on each potato slice and top with another slice of potato. Brush with the remaining oil, and bake until golden, 12-15 minutes, switching the sheets halfway through baking. Transfer with a spatula to cooling rack.
In a large heavy skillet, melt the butter over medium-high heat. Add the mushrooms, shallots, salt, and pepper, and sauté until soft and most of the mushroom liquid has evaporated, about 8 minutes. Add the chicken stock, cream, thyme and simmer until the liquid has reduced by 50% in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Pace 2 potato crisps on each of the 4 serving plates. Spoon 1 generous tablespoon of mushroom filling on top, topped with one teaspoon of grated Asiago.
Continue layering the Napoleon so you have three layers of potatoes and three layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each Napoleon with 3 slices of truffle, and a sprinkle of Asiago. Arrange the arugula around the outer edge of the plate and serve.