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Bruschetta with porcini mushrooms and potato cream

1 serving

60 minutes

Chef Timur Ismailov shared the recipe with us.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

773.4

kcal

26g

grams

43.5g

grams

72g

grams

Ingredients

1serving

Canned artichoke hearts

100

g

Porcini mushrooms

70

g

Parmesan (Parmigiano Reggiano)

30

g

300

g

30

g

30

ml

150

ml

to taste

Ground black pepper

to taste

to taste

to taste

Buckwheat bread

1

pc

Cooking steps

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.
Required ingredients:
1. Potato: 300 g

2
Take out, cool down, and peel.

3
Sprinkle the potatoes with truffle oil, add salt and pepper.
Required ingredients:
1. Truffle oil: 30 ml
2. Salt: to taste
3. Ground black pepper: to taste

4
Mix truffle paste and truffle oil.
Required ingredients:
1. Truffle paste: 30 g
2. Truffle oil: 30 ml

5
Heat the cream and add the truffle mixture. Season with salt and pepper.
Required ingredients:
1. Cream (15%): 150 ml
2. Salt: to taste
3. Ground black pepper: to taste

6
Send to the potatoes and blend everything until smooth. The potato cream is ready.
Required ingredients:
1. Potato: 300 g

7
Wash the white mushrooms and grill them with a little truffle oil, thyme, and salt.
Required ingredients:
1. Porcini mushrooms: 70 g
2. Truffle oil: 30 ml
3. Thyme: to taste
4. Salt: to taste

8
Grill the buckwheat bread until crispy.
Required ingredients:
1. Buckwheat bread: 1 piece

9
Send the artichokes and lightly fry.
Required ingredients:
1. Canned artichoke hearts: 100 g

10
Spread potato cream on the bread and top with fried marinated artichoke.
Required ingredients:
1. Potato: 300 g
2. Canned artichoke hearts: 100 g

11
Next, add mushrooms, slices of parmesan, and drizzle with truffle oil. Garnish with watercress.
Required ingredients:
1. Porcini mushrooms: 70 g
2. Parmesan (Parmigiano Reggiano): 30 g
3. Truffle oil: 30 ml
4. Garden cress: to taste

12
Serve!

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