Recipe

Potato And Wild Mushroom Napoleons

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 [2]
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

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 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.