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Lake House Inn Mushroom Napoleon




Source of Recipe


JS Online


Recipe Introduction


Cherie Biersack, head chef and owner, Lake House Inn.


List of Ingredients




1 1/4 cups (2 1/2 sticks) butter
1 cup chopped green onions (green tops included)
1 tablespoon minced garlic
Freshly ground pepper
1 cup sliced white mushrooms
1 cup sliced Portobello mushrooms (stems cut flush with caps)
1 cup sliced Cremini mushrooms
1 cup sliced shiitake mushrooms (stems removed)
1 tablespoon freshly snipped thyme or 1 teaspoon dried thyme, plus sprigs of thyme for garnish (divided)
1/2 cup tawny port wine
3 to 4 large russet potatoes, peeled (see note)
Garlic butter (see recipe)
Beurre blanc sauce (see recipe)



Recipe



In large skillet, melt butter. Add green onions, garlic and pepper to taste. Cook over low heat until onions are caramelized. Add mushrooms and 1 tablespoon freshly snipped thyme. Cook, stirring occasionally, until mushroom liquid has evaporated and mixture is just moist, 10 to 15 minutes.

Add port and cook until liquid is reduced by half, 10 to 15 minutes. Cover and put off to side.

With mandoline or other hand-held slicing device, slice potatoes lengthwise 1/16 inch thick. You should have about 12 slices for each serving.

On greased baking sheet with sides or jellyroll pan, arrange 4 slices potato overlapping each slice. Make 4 piles. Add mushroom mixture to each pile to cover potato. Add to each pile 4 more slices of potato overlapping each slice. Add more mushroom mixture to cover potato slices. Add one more layer of potato. Spread garlic butter over last layer of potato slices.

Place in preheated 450-degree oven and cook until potatoes are golden brown, 10 to 15 minutes.

With thin metal spatula, place each Napoleon on serving plate. Top each serving with buerre blanc sauce and garnish with sprig of fresh thyme. Makes 4 servings.

Note: You will need 12 potato slices for each serving, or a total of 48 slices. The number of potatoes you buy will depend on their size.

Garlic butter:

2 cups (4 sticks) butter, room temperature
3 tablespoons freshly minced garlic
1 tablespoon dried parsley flakes
4 tablespoons white wine

Combine all ingredients in bowl of food processor fitted with steel blade and process until smooth.

Cover and refrigerate until ready to use.

Beurre blanc sauce:

2 tablespoons chopped green onions
4 tablespoons white vinegar
4 tablespoons dry vermouth (or a dry white wine)
4 tablespoons lemon juice
2 cups (4 sticks) butter (chilled), cut into cubes
1 cup sour cream

In saucepan, combine green onions, vinegar, vermouth and lemon juice. Heat over low heat until liquid is reduced by half. Keep mixture at low heat and whisk in chilled butter bit by bit, always adding another piece before preceding piece is completely absorbed. The sauce will mound, foam and become creamy and glossy.

Remove sauce from heat; gradually whisk in sour cream. Set aside until ready to use.