FBD

Wild Mushroom Stew

AmericanVegetarianIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp olive oil
  • 1 lb wild mushrooms, cleaned and stemmed
  • 2 tbsp minced shallots
  • 0.5 cup peeled, seeded, and chopped tomatoes
  • 1 tbsp chopped garlic
  • 4 cup veal reduction or rich mushroom stock
  • 2 tbsp truffle oil
  • 2 tbsp butter
  • 0.3 cup chopped green onions
  • 10 new potatoes, cooked and kept hot
  • 1 cup heavy cream (as base for truffle emulsion)
  • 0.5 cup grated Parmigiano-Reggiano
  • 2 tbsp chopped chives
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions

  1. 1

    In a large sauté pan, heat olive oil. Add mushrooms and sauté 3–4 minutes. Add shallots and tomatoes; sauté 2 minutes. Add garlic and sauté 1 minute. Season with salt and pepper.

  2. 2

    Add veal reduction (or mushroom stock) and bring to a boil. Reduce to a simmer and cook until liquid reduces by half, 4–5 minutes. Stir in truffle oil and mount in the butter.

  3. 3

    Warm cream gently in a small pot; stir in remaining truffle oil to taste for a simple truffle emulsion.

  4. 4

    Using the back of a spoon, gently smash each cooked potato. Season with salt and pepper.

  5. 5

    Spoon a pool of truffle cream in the center of each plate. Arrange smashed potatoes in the cream. Spoon mushroom stew over the potatoes. Sprinkle with Parmigiano-Reggiano and garnish with chives.