Bruschetta with porcini mushrooms and potato cream
1 serving
60 minutes
Chef Timur Ismailov shared the recipe with us.
1
Wash the potatoes, dry them with a paper towel, wrap in foil, and place in a preheated oven at 180 degrees for 40-50 minutes.
- Potato: 300 g
2
Take out, cool down, and peel.
3
Sprinkle the potatoes with truffle oil, add salt and pepper.
- Truffle oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
4
Mix truffle paste and truffle oil.
- Truffle paste: 30 g
- Truffle oil: 30 ml
5
Heat the cream and add the truffle mixture. Season with salt and pepper.
- Cream (15%): 150 ml
- Salt: to taste
- Ground black pepper: to taste
6
Send to the potatoes and blend everything until smooth. The potato cream is ready.
- Potato: 300 g
7
Wash the white mushrooms and grill them with a little truffle oil, thyme, and salt.
- Porcini mushrooms: 70 g
- Truffle oil: 30 ml
- Thyme: to taste
- Salt: to taste
8
Grill the buckwheat bread until crispy.
- Buckwheat bread: 1 piece
9
Send the artichokes and lightly fry.
- Canned artichoke hearts: 100 g
10
Spread potato cream on the bread and top with fried marinated artichoke.
- Potato: 300 g
- Canned artichoke hearts: 100 g
11
Next, add mushrooms, slices of parmesan, and drizzle with truffle oil. Garnish with watercress.
- Porcini mushrooms: 70 g
- Parmesan (Parmigiano Reggiano): 30 g
- Truffle oil: 30 ml
- Garden cress: to taste
12
Serve!
