Monday, March 14, 2011

Cherie potatoes with mushrooms, truffle and parmesan

.Cherie Potatoes with mushrooms, truffle and parmesan are nutritious, very tasty, light, remember that the potato is a staple in our diet and thus is even suitable for diets. Cherie 800 grams small potatoes (for garnish), 200 grams oyster mushrooms, 4 shallots, 4 cloves of garlic, 100 grams of water or broth, 15 grams of black truffles (Tuber melanosporum), some slices of Parmesan cheese, 6 cloves, fresh thyme, freshly ground black pepper, smoked salt (optional), normal salt and extra virgin olive oil.

Thoroughly wash the potatoes with a brush, special gloves or a rag for this purpose, in order to remove all dirt from the skin but without lifting. Dry them and cut them in half. Peel the shallots and garlic cloves, them give them a blow with the knife blade. Put a large pot on the fire with a background of extra virgin olive oil, when hot features potatoes, shallots and garlic, and pepper to taste.

Seen moving from time to time, allowing three ingredients go browning. Add cloves and sprigs of thyme, if using smoked salt, and when taken color potatoes, shallots and garlic, include water or broth, cover the pan and cook about 15 minutes or until potatoes are tender. While the potatoes are done, clean the mushrooms and cut them into thick strips, with five minutes to put the fire out of the pan, add the mushrooms and a pinch of salt and pepper.

Once off the fire, the black truffle rolled over the potatoes, mixing and re-cover, let stand for five minutes for the aroma of truffle permeates the dish. Prepare Parmesan chips and vessels or dishes for the service. Serve the potatoes cherie with mushrooms, truffle and parmesan in a few special dishes or ramekins for service and enjoy!

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