People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 12 small ceps or porcino mushrooms
  • 4 sheets filo pastry
  • Butter
  • 1 potato
  • 400ml cream
  • Olive oil
  • Black truffle oil
  • Flake salt
  • Chives
Preparation
  1. Boil the potatoes until very tender, peel, and then blend while still warm with the cream and a drizzle of black truffle oil. Once you obtain a smooth, even puree, season and reserve.
  2. Clean the mushrooms well and slice. Slowly saute in olive oil for a couple of minutes over a medium heat.
  3. Meanwhile, cut out rectangles of filo pastry  and lightly brush with melted butter. Bake at 190ºC for 2-3 minutes until golden brown. Reserve.
  4. Top each crunchy filo pastry with a teaspoon of puree and top with mushrooms. Season and serve.
Add endive leaves on filo pastry before adding the cream so the pastry doesn’t turn soggy

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy