Potatoes With A Mushroom Puree & Garnished With Tr

Name: Potatoes With A Mushroom Puree & Garnished With Truffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs baby dutch yellow potatoes or 1 1/2 lbs fingerling potatoes; 2 tablespoons olive oil; 10 ounces fresh button mushrooms, quartered; 1 teaspoon fresh thyme; 2 ounces shallots, minced; 1 tablespoon garlic, minced; 1/4 - 3/4 cup potato water; 2 tablespoons butter; 1 tablespoon truffle oil or 1 tablespoon olive oil; 1/2 tablespoon truffle oil or 1/2 tablespoon olive oil; salt; pepper (lots); thyme; garnish; 1 sprig thyme; 8 slices truffles (optional)

Servings: persons

1 1/2 lbs baby dutch yellow potatoes or 1 1/2 lbs fingerling potatoes
2 tablespoons olive oil
10 ounces fresh button mushrooms, quartered
1 teaspoon fresh thyme
2 ounces shallots, minced
1 tablespoon garlic, minced
1/4 - 3/4 cup potato water
2 tablespoons butter
1 tablespoon truffle oil or 1 tablespoon olive oil
1/2 tablespoon truffle oil or 1/2 tablespoon olive oil
salt
pepper (lots)
thyme
garnish
1 sprig thyme
8 slices truffles (optional)

1
Rinse potatoes place in pot and cover with cold water.
2
Bring to a boil and cook over medium heat till tender about 20 minutes.
3
Meanwhile in a pan place 2 tablespoons olive oil and saute mushrooms for 5 minutes season with salt and pepper and add thyme, shallots and garlic cook till translucent.
4
Remove a couple of the cooked mushrooms for garnish and set aside.
5
Add 3/4- 1 cup of the cooked potatoes and 2 tablespoons butter to the mushrooms, puree with a hand blender adding potato water to make a smooth puree.
6
Slice potatoes in half lengthwise.
7
Stir truffle oil, salt and pepper to taste into potatoes.
8
Spread 3/4 of the pureed mushroom mixture on a serving platter top with sliced and seasoned potatoes topping with 1/4 of the mushroom mixture.
9
Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
10
Enjoy!

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs baby dutch yellow potatoes or 1 1/2 lbs fingerling potatoes, 2 tablespoons olive oil, 10 ounces fresh button mushrooms, quartered, 1 teaspoon fresh thyme, and more.

Yes, Potatoes With A Mushroom Puree & Garnished With Truffles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potatoes With A Mushroom Puree & Garnished With Truffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions