Potatoes With A Mushroom Puree & Garnished With Truffles - cooking recipe

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)

Preparation

Rinse potatoes place in pot and cover with cold water.
Bring to a boil and cook over medium heat till tender about 20 minutes.
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.
Remove a couple of the cooked mushrooms for garnish and set aside.
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.
Slice potatoes in half lengthwise.
Stir truffle oil, salt and pepper to taste into potatoes.
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.
Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
Enjoy!