Potato mousse timbale with Taleggio and king oyster mushrooms
(for 10 people)
1 kg king oyster mushrooms 6 yellow-flesh potatoes 2 eggs 250 g Taleggio 1 spring onion salt, pepper, nutmeg and bay leaves, to taste breadcrumbs, to taste extra virgin olive oil, to taste
In a large pan, heat up the oil with the finely chopped onion, brown it and add the mushrooms, cut into pieces, together with a few bay leaves. Season with salt and cook for around twenty minutes. Boil and mash the potatoes and add the Taleggio cheese cut into pieces, eggs, salt and a pinch of nutmeg. Mix well. Pour the mushroom sauce over the base of a greased oven dish, add the potato mixture and press down lightly. Sprinkle with breadcrumbs and bake in the oven at 180°C for 30 minutes. You can also prepare in small, single-portion moulds.
AICI – Associazione Insegnanti di Cucina Italiana
Carmen Signorile’s recipe