Potato and Wild Mushroom Napoleons
A visual and tasteful, delight! The secret here, as it is in many recipes, is freshness. Fresh mushrooms, fresh ramps, fresh cream, fresh seasonings and fresh arugula. This is a medley of flavors that is really beyond compare. The recipe is adapted from one by Emeril Lagasse.
In a large skillet, melt the butter over medium-high heat. Add the morels, ramps, salt, and pepper. Sauté until they're soft and the mushroom liquid is mostly evaporated. This should take about 8 minutes.
Add the chicken stock, the cream and thyme. Simmer until the liquid has reduced by about half in volume. This should take about five minutes.
Remove the skillet from the heat and stir in the truffle oil.
Place two potato crisps on top of each of four serving plates. Spoon a heaping tablespoon of mushroom filling on top of each potato crisp, then top with a teaspoon of grated Asiago.
Continue layering the "Napoleon" so that there are three layers of potatoes and three layers of mushrooms. You should end up with a layer of mushrooms on the top.
Garnish the top with three slices of truffle, if desired, and a sprinkle of Asiago.
Arrange the arugula around the outer edge of the plate.
1/3 cup extra virgin olive oil
2 large potatoes, peeled and sliced into 1/8 inch pieces
1 teaspoon "Essence" (recipe follows)
½ teaspoon sea salt
Preheat the oven to 400 degrees.
Brush two large baking sheets with oil. Arrange the potato slices on the baking sheet in one layer. Brush the potatoes with the remaining oil and bake for about 12 to 15 minutes, or until golden.
Transfer to cooling racks, then sprinkle with "Essence" and set aside.
"Essence" (Emeril LaGasse's Creole seasoning)
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all of the ingredients thoroughly. Store in airtight container. Makes about 2/3 cup.