Potato Nests With Wild Mushrooms And Avocado Cream - cooking recipe

Ingredients

1/2 None avocado, peeled and pulp removed
1 None lime, juiced
3/4 lb potatoes, peeled then cut into thin strips
1 tsp cornstarch
1 pinch grated nutmeg
3 tbsp oil
1/4 lb wild mushrooms, 4 sliced 3 times lengthwise, the rest finely diced
4 sprigs fresh parsley, finely chopped
4 slices pancetta, fried until crispy then cut into 12 pieces

Preparation

For avocado cream, mix avocado pulp with lime juice.
Toss potato with cornstarch and nutmeg and season to taste. Shape into 12 nests. Heat 2 tbsp oil in a pan and fry nests on both sides for about 4 mins until golden brown. Remove and drain on paper towels.
Add remaining oil and saute sliced mushroom for 2 mins until golden then remove from heat. Add diced mushroom and saute for 3 mins. Add parsley and season to taste. Serve with nests, pancetta, avocado cream and sliced mushroom.