Serves 4Ingredients 8 oz button mushrooms 4 cloves of garlic, minced 3 Tbsp. butter 1/2 cup good-quality sherry 1 Tbsp. minced chives Directions
Start with 2 tablespoons of butter in a medium hot sauté pan. Add the mushrooms, season with salt and pepper and allow to sauté for 2 to 3 minutes, until the mushrooms start to caramelize. Add the minced garlic and continue to cook another minute or so until the garlic is toasty brown.
Remove the pan from heat and add the sherry (be careful!). Allow the alcohol to burn off and the sherry to reduce to just a tablespoon or so of liquid. Stir in the remaining tablespoon of butter, finish with the chives. Season with salt and pepper to taste.
Serve with toothpicks.
Crispy Yukon Potato “Truffles” with Truffle Cheese
Makes 12 1 oz. truffles
1 Lb. Yukon potatoes, peeled, boiled in salted water and passed through a food mill or ricer.
2 T. Truffle oil
Salt and pepper, to taste
2 Oz. of Sottocenere or other Truffle infused cheese, diced into 1/8 th inch cubes
1 C. AP Flour
1 C, Panko
- Mix thoroughly the milled potatoes with 2 eggs, truffle oil and the salt and pepper. Using a 1 oz. ice cream scoop form 12 scoops. Press a cube of the truffle cheese into the center and then roll each one in your hands to from a sphere. Set up a dredge station with a bowl of flour, a bowl of two eggs whisked and a bowl of Panko. Place the truffles into the flour, shake off any excess flour, roll in the egg wash and then in the panko. The finished “Truffles “ should be shallow fried at 350 degrees until golden brown on all sides. Drain on paper towels, sprinkle with sea salt and enjoy.