Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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2 tb Oil, olive
1 lb Wild mushrooms, cleaned and
Stemmed
2 tb Minced shallots
1/2 c Peeled, seeded, and chopped
Tomatoes
1 tb Chopped garlic
Salt and pepper
4 c Veal reduction
2 tb Truffle oil
2 tb Butter
1/4 c Chopped green onions
10 New potatoes, cooked, hot
1 c Truffle emulsion
1/2 c Grated Parmigiano-Regginao
Cheese
1 sm Truffle
2 tb Chopped chives

In a large saute pan, heat the olive oil. When the oil is hot, add the
mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes
and saute for 2 minutes. Add the garlic and saute for 1 minute.
Season with salt and pepper. Add the veal reduction and bring the
liquid up to a boil. Reduce to a simmer and reduce the liquid by 1/2,
about 4 to 5 minutes. Stir in the truffle oil. Mount in the butter.
Using the back of a spoon, gently smash each potato. Season the
potatoes with salt and pepper. To assemble, spoon a small pool of the
truffle emulsion in the center of each plate. Lay the smash potatoes
in the center of the truffle emulsion. Spoon the mushroom stew over
each potato. Sprinkle the stew with the grated cheese. Shave the
truffles over each plate. Garnish with chives.

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