Small Red Potatoes Carved into Mushroom Shapes
with Truffle Oil

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I created this unique way to serve this recipe  drizzle with truffle oil just before serving, what a gourmet treat! They are always a conversation piece because they are so cute.
See more of my easy gourmet side dish ideas with photographs for Dinner Parties.... serve with the main entree

potatoes in mushroom shapes
recipe and photograph created by Peggy Bucholz
 
www.finedinings.com



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Prep Time: 20 min   Total Time: 20 min   Yield: 4 to 6 servings


Ingredients:

2 pounds small red potatoes, 3 to 5 per person
4 tablespoons butter, melted
1 tablespoon White Truffle Oil
1 teaspoon coarse sea salt
freshly cracked black peppercorns to taste
1/4 cup chives, chopped for garnish

Instruction:

Use a utility knife to make a 1/4-inch deep cut completely around the middle of red potato. Make mushroom stems by cutting approximately 1/4-inch deep cuts vertically all around the lower half of the cut potato leaving the center bottom half intact until it looks like a stem. Place in cold water to prevent turning brown while you cut more (save the discarded potato pieces for soups or stews).

Bring a pot of salted water to boil, insert a steamer basket with potatoes, cover and cook until they are tender but not mushy, test by poking with the tip of a sharp knife. Carefully drain without severing the stems, they are fragile. Add melted butter blending carefully. Arrange 3 to 5 potatoes per individual plate, add salt and pepper, drizzle with oil, garnish with chives and serve.

Wine recommendation: Pinot Noir; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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