Name: Potato Flowers Stuffed with Mushrooms
Yield: 4 servings
Ingredients: 4 large potatoes Monna Lissa; Stuffing; Mushrooms; 3 tablespoons cream of milk of 35%; butter; minced lamb; salt; Port wine and truffle sauce; 2 copes Port wine black; 2 onions; 2 boletes butter; 40 ml concentrated meat juice (or from a previous roast); 20 ml truffle juice (or the one from cooking the mushrooms); salt and pepper

Potato Flowers Stuffed with Mushrooms

Potato flowers made with Monna Lissa potatoes, delicately soft and crispy, stuffed with a flavorful mixture of mushrooms that exudes an earthy and captivating aroma.

appetizer

baked

main dish

Ingredients

Servings:

Ingredients

4 large potatoes Monna Lissa
Stuffing
Mushrooms
3 tablespoonscream of milk of 35%
butter
minced lamb
salt
Port wine and truffle sauce
2 copesPort wine black
2 onions
2 boletesbutter
40 mlconcentrated meat juice (or from a previous roast)
20 mltruffle juice (or the one from cooking the mushrooms)
salt and pepper

Nutritional Information

Per serving

Calculated for 4 servings

Calories

450 kcal

Protein

12.2 g

Fat

10.6 g

Carbohydrates

75.7 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Oven-Baked Potatoes

Peel the potatoes and, with a knife, shape them into a boot form, ensuring the surfaces are smooth and uniform.
Cut and remove the top and bottom caps of each potato to create a flat base so they remain upright.
On the outer surface of the potato cylinder, make regular and smooth grooves with the tip of the knife.
Using a scooper, hollow out the interior of the potato to create a small dish, leaving a base 1 cm thick and side walls approximately 0.5 cm.
Bake the potatoes in a preheated oven at 150 ºC until they are fully cooked and the tips of the grooves have turned golden, which may take approximately 1 hour and 30 minutes.
About 8-10 minutes before finishing the cooking time, brush the potatoes with a little oil using a silicone brush to help them brown evenly.

Stuffing

Heat a pan over low heat and add a piece of butter. Once melted, incorporate the chopped mushrooms and chopped chives. Add a bit of salt and cook for about 10-12 minutes, stirring occasionally, until the mushrooms are tender and have released their juices.
Add the cream to the pan and continue cooking over low heat. Stir constantly for about 5-7 minutes, or until the mixture has reached a thick creamy consistency. Note: You can fill the potato with any other ingredient, such as cod brandade or cooked vegetables, according to your preferences.

Port and Truffle Sauce

In a pan over low heat, cook the finely chopped onion with a bit of butter, stirring often until it is soft and translucent, for about 10-15 minutes.
When the onion is softened, add the Port wine and slightly increase the heat. Let the sauce reduce, stirring occasionally, until it becomes thick, approximately 15-20 minutes.
Once the sauce has reduced, add the roasting juices and mushroom juices, mixing all the ingredients well.
Continue cooking over medium heat and let the sauce reduce until it reaches half of its original volume, for about 10-15 minutes.
Strain the sauce through a chinois to remove impurities, season with salt and pepper to taste, and add finely chopped chives before serving.

Presentation

Preheat the oven to 180 degrees Celsius.
Stuff the potatoes with the mushroom sauce or any other previously cooked filling, ensuring they are well-filled.
Poach the potatoes in the oven for 10 minutes, or until they are well heated.
Place the potatoes on the plates and generously drizzle them with the Port wine sauce.