Portobello Mushrooms

Name: Portobello Mushrooms with Truffle Mash plus a Ricotta Crostini App & Vanilla Cheesecake Dessert
Yield: 2 servings
Ingredients: 12 oz Potato; 1/4 oz Chives; 6 oz Asparagus; 2 Mushroom; 1 Mushroom; 1/2 oz Almonds; 2 tbsp Sour Cream; 2 tbsp Cooking Oil; 3 tbsp Butter; Salt; Black Pepper; 1 unit Demi-Baguette; 4 oz Ricotta Cheese; 2 tbsp Crème Fraîche; 3/4 oz Honey; 2 unit Vanilla Delight Cheesecake; 2 g Truffle Zest; 1 oz Walnuts; 1 tsp Olive Oil; 1 tbsp Corn

with Truffle Mash plus a Ricotta Crostini App & Vanilla Cheesecake Dessert

By Recipe0 System

Whether you’re cooking for two or ordering additional servings for a group, this swoon-worthy spread is sure to leave everyone smitten! Delight your friends, family, or significant other with a sweet crostini starter while you make the rest of the meal. The main course features melt-in-your mouth portobellos coated in ground peppercorns and topped with chive-flecked butter. On the side, there’s crisp asparagus amandine and creamy mashed potatoes swirled with earthy truffle zest. Prepare for smiles all around as the evening lands with vanilla cheesecakes. Nothing says “I love you” like a five-star feast!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1/4 oz Chives
6 oz Asparagus
2 Mushroom
1 Mushroom
1/2 oz Almonds
2 tbsp Sour Cream
2 tbsp Cooking Oil
3 tbsp Butter
Salt
Black Pepper
1 unit Demi-Baguette
4 oz Ricotta Cheese
2 tbsp Crème Fraîche
3/4 oz Honey
2 unit Vanilla Delight Cheesecake
0.07 oz Truffle Zest
1 oz Walnuts
1 tsp Olive Oil
1 tbsp Corn

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 3 TBSP butter (6 TBSP for 4 servings) to room temperature. Wash and dry produce.

Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives.

Spread sliced baguette out on a baking sheet; drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.)

Place ricotta in a small bowl; season with salt and pepper. Spread ricotta onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives.

Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
2

Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Drain and return potatoes to pot. Keep covered off heat until ready to mash.
3

Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of mushrooms. Place peppercorns in a zip -close bag and crush with a heavy-bottomed pan or rolling pin. Trim and discard woody bottom ends from asparagus.

Rub mushrooms all over with a drizzle of oil. Season all over with salt and some of the crushed peppercorns. TIP: It’s OK if not all the peppercorns stick; you can add them to the pan sauce in the next step.
4

Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, flipping occasionally, until tender, 7-12 minutes. TIP: Lower heat to medium if mushrooms begin to brown too quickly.

Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings). (TIP: Add a pinch of peppercorns now if they didn’t stick in step 3.) Simmer, flipping mushrooms occasionally, until sauce has thickened and mushrooms are coated, 1-2 minutes more.

Turn off heat; transfer everything to a shallow dish. Wipe out pan.
5

Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate.

Return pan to medium-high heat and add almonds; cook, stirring, until lightly toasted, about 1 minute.

Season with salt and pepper. Transfer to a second small bowl.
6

Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream, crème fraîche, 1 TBSP softened butter (2 TBSP for 4 servings; you’ll use the rest in the next step), and as much truffle zest as you like until combined. (TIP: Start with a pinch of truffle zest, then taste and add more from there if desired.) Season generously with salt and pepper.
7

In a third small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp remaining chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave for 5-10 seconds.

Thinly slice mushrooms; divide between plates along with mashed potatoes and asparagus. Sprinkle asparagus with almonds. Top mushrooms with chive butter. Garnish with remaining chives and serve.

Serve cheesecakes for dessert.

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