Mushroom, Corn Truffle, And Potato Recipe

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, toss the diced potatoes with 2 tablespoons of olive oil, a pinch of salt and pepper. Spread on the baking sheet and roast for 20-25 minutes, until tender and lightly golden.

3. 3

   Meanwhile, in a large skillet over medium heat, melt the butter with 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

4. 4

   Add the sliced mushrooms to the skillet. Season with salt and pepper. Sauté until the mushrooms are deeply browned and tender, about 6-8 minutes.

5. 5

   Stir in the corn kernels and cook for 2-3 minutes to heat through.

6. 6

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 2-3 minutes.

7. 7

   Pour in the heavy cream and add the thyme. Simmer gently until the sauce thickens slightly, about 2-3 minutes.

8. 8

   Add the roasted potatoes to the skillet and toss to coat with the creamy mushroom-corn mixture.

9. 9

   Finish with a drizzle of truffle oil and the grated Parmesan. Adjust seasoning with salt and pepper to taste.

10. 10

    Garnish with chopped chives and parsley. Serve hot as a decadent small plate.