these are the neatest to make... I carve them early
in the day and keep in cold water, why not
make these cute little guys for your next Dinner
Party
they
are easy to do and impressive - a great side dish
... serve
with the main entree Small
Red Potatoes Carved into Mushrooms Shape
source: recipe idea and photograph
created by:
www.finedinings.com
Small red potatoes,
3 to 5 per person
Salt and pepper, to taste
White Truffle Oil
Use a utility knife to make a 1/4-inch deep cut
completely around the middle of potato. Make stems of mushrooms by cutting approximately 1/4-inch deep cuts vertically all around the
lower half of the cut potato leaving the center bottom half intact until
it looks like a mushroom stem. Place in cold water to prevent turning
brown while you cut more (save the discarded pieces for soups or stews).
Can be prepared ahead, covered
and refrigerated.
When ready to serve steam them until fork tender but still slightly firm. Carefully drain
them without breaking off the mushroom stems; plunge into an ice water
bath to stop
the cooking. Drain again, add salt and pepper. Drizzle with white truffle oil and
serve.
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