Portobello Mushrooms with Truffle Mash

🥘 Ingredients

• asparagus
  1 unit
• black peppercorns
  1 unit
• butter
  5 tbsp
• chives
  1 unit
• cooking oil
  1 unit
• crème fraîche
  1 unit
• demi-baguette
  1 unit
• hot honey
  1 unit
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• portobello mushrooms
  1 unit
• ricotta cheese
  1 unit
• sliced almonds
  1 unit
• sour cream
  1 unit
• truffle zest
  1 unit
• vanilla delight cheesecake
  1 unit
• walnuts
  1 unit
• water
  2 tbsp
• yukon gold potatoes
  1 unit

🍳 Cookware

• baking sheet
• small bowl
• medium pot
• plastic bag
• large pan
• shallow dish
• small bowl
• potato masher
• small microwave-safe bowl

1. 

   1

   yukon gold potatoes chives asparagus portobello mushrooms mushroom stock concentrate sliced almonds sour cream demi-baguette ricotta cheese crème fraîche hot honey vanilla delight cheesecake truffle zest walnuts black peppercorns cooking oil butter olive oil

   yukon gold potatoes: 1 unit, chives: 1 unit, asparagus: 1 unit, portobello mushrooms: 1 unit, mushroom stock concentrate: 1 unit, sliced almonds: 1 unit, sour cream: 1 unit, demi-baguette: 1 unit, ricotta cheese: 1 unit, crème fraîche: 1 unit, hot honey: 1 unit, vanilla delight cheesecake: 1 unit, truffle zest: 1 unit, walnuts: 1 unit, black peppercorns: 1 unit, cooking oil: 1 unit, butter: 5 tbsp, olive oil: 1 tbsp
2. 

   2

   Preheat oven to 425°F and adjust rack to top position. Bring butter to room temperature and wash all produce. Crosswise slice demi-baguette into 8 rounds and thinly slice chives. Arrange baguette rounds on a baking sheet and drizzle with olive oil. Toast until golden brown ⏱️ 5 minutes . In a small bowl , combine ricotta cheese with salt and pepper. Spread onto toasted baguette, drizzle with hot honey, and sprinkle with walnuts and half the chives. Serve with your favorite beverage while preparing the rest of the meal.
3. 

   3

   Dice yukon gold potatoes into ½-inch pieces and place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Drain potatoes and return them to the pot. Keep covered off heat until ready to mash.
4. 

   4

   Using the tip of a spoon, remove and discard the black gills from the undersides of portobello mushrooms. Place black peppercorns in a plastic bag and crush with a heavy-bottomed pan or rolling pin. Trim and discard the woody bottom ends from asparagus. Rub mushrooms all over with a drizzle of cooking oil and season with salt and some of the crushed peppercorns.
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and cook, flipping occasionally, until tender ⏱️ 7 minutes . Lower heat to medium if browning too quickly. Stir in mushroom stock concentrate and water . Simmer, flipping occasionally, until sauce thickens and mushrooms are coated ⏱️ 1 minutes . Turn off heat and transfer everything to a shallow dish . Wipe out the pan.

   water: 2 tbsp
6. 

   6

   Heat a drizzle of cooking oil in the same pan over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until lightly browned and tender ⏱️ 3 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, then transfer to a small bowl .
7. 

   7

   Mash potatoes with a potato masher or fork until smooth. If potatoes have cooled, mash over medium-low heat. Stir in sour cream, crème fraîche, 1 tbsp of the softened butter, and truffle zest until combined. Start with a pinch of truffle zest, then taste and add more if desired. Season generously with salt and pepper.
8. 8

   In a small microwave-safe bowl , combine remaining 2 tbsp softened butter, 1 tsp of the remaining chives, salt, and pepper. If butter is cold, microwave for 5-10 seconds. Thinly slice mushrooms and divide between plates along with mashed potatoes and asparagus. Sprinkle asparagus with almonds. Top mushrooms with chive butter and garnish with remaining chives. Serve with vanilla delight cheesecake for dessert.