Portobello Mushrooms with Truffle Mash

🥘 Ingredients

• Vanilla Delight Cheesecake
  4 unit
• Yukon Gold potatoes
  24 oz
• asparagus
  12 oz
• black peppercorns
  2 tbsp
• butter
  6 tbsp
• chives
  ½ ounce
• cooking oil
  2 tbsp
• crème fraîche
  4 tbsp
• demi-baguette
  2 unit
• hot honey
  1.5 oz
• mushroom stock concentrate
  2 unit
• olive oil
  1 tsp
• pepper
• portobello mushrooms
  4 unit
• ricotta cheese
  8 oz
• salt
• sliced almonds
  1 oz
• sour cream
  4 tbsp
• truffle zest
  4 g
• walnuts
  2 oz

🍳 Cookware

• baking sheet
• small bowl
• medium pot
• plastic bag
• large pan
• potato masher

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring butter to room temperature (use 3 TBSP for 2 servings, 6 TBSP for 4). Wash and dry produce. Slice demi-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 minutes to ⏱️ 10 minutes . (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) Place ricotta cheese 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!

   butter: 6 tbsp, demi-baguette: 2 unit, chives: ½ ounce, olive oil: 1 tsp, ricotta cheese: 8 oz, salt, pepper, hot honey: 1.5 oz, walnuts: 2 oz
2. 

   2

   Dice Yukon Gold 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 minutes to ⏱️ 20 minutes . Drain and return potatoes to pot. Keep covered off heat until ready to mash.

   Yukon Gold potatoes: 24 oz
3. 

   3

   Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms . Place black peppercorns in a plastic 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 cooking 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.

   portobello mushrooms: 4 unit, black peppercorns: 2 tbsp, asparagus: 12 oz, cooking oil: 2 tbsp
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, flipping occasionally, until tender, ⏱️ 7 minutes to ⏱️ 12 minutes . TIP: Lower heat to medium if mushrooms begin to brown too quickly. Stir in mushroom 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 minute to ⏱️ 2 minutes . Turn off heat; transfer everything to a shallow dish. Wipe out pan.

   mushroom stock concentrate: 2 unit
5. 

   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 minutes to ⏱️ 5 minutes . Transfer to a plate. Return pan to medium-high heat and add sliced almonds ; cook, stirring, until lightly toasted, ⏱️ 1 minute . Season with salt and pepper. Transfer to a second small bowl.

   sliced almonds: 1 oz
6. 

   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.

   sour cream: 4 tbsp, crème fraîche: 4 tbsp, truffle zest: 4 g
7. 

   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 seconds to ⏱️ 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 Vanilla Delight Cheesecake for dessert.

   Vanilla Delight Cheesecake: 4 unit