another one I can't wait to try~ Janie
Potato and Wild Mushroom Napoleons~ Emeril Lagasse
Potato Crisps
1/4 cup olive oil
2 large baking potatoes, like russets peeled and cut very thinly
1 tsp Emerils Essence
Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remainin oil and top with another baking sheet to prevent curling. Bake till golden brown about 30-35 minutes in a 375 degree oven.
Transfer to cooling racks and season with the essence and salt
Mushroom Filling
Ingredients
3 Tbs unsalted butter
1/2 cup sliced shallots
1 tsp salt
1/2 tsp black pepper
1 cup chicken stock
1 cup of heavy cream
2 tsp chopped fresh thyme
12 oz of assorted fresh mushrooms, sliced
2 Tbs white truffle oil
3/4 cup of grated asiago cheese
Cook the shallots in the melted butter for about 1 minute. Add the mushrooms, salt and pepper and ook until soft and most of the mushroom liquid has evaporated. About 8 minutes.
Add the stock and cream, thyme and simmer for about 5 minutes or until the liquid has reduced by 50% Remove from the heat and add the truffle oil. Place 2 crispy potato slices on each of 4 serving plates. Spoon a generous spoonful of the mushroom mixture onto the potato slices. Sprinkle with some of the grated cheese. Repeat so that you have 3 layers ending with the mushrooms on top.
Garnish with some sliced black or white truffles, cheese and some chives around the edge of the plate as a garnish~