Potato and Wild Mushroom Napoleons

• 3 tablespoons unsalted butter
• 12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced
• 1/2 cup sliced shallots
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 2 teaspoons fresh chopped thyme
• 2 teaspoons white truffle oil
• Potato Crisps, recipe follows
• 1/2 cup finely grated aged Asiago (about 2 ounces)
• 12 slices fresh black or white truffle, optional garnish
• Fresh arugula tossed with extra-virgin olive oil, as garnish
• 1/3 cup olive oil
• 2 large baking potatoes, like russets (about 1 pounds), peeled and sliced on a mandolin into 1/8-inch slices
• 1 teaspoon Essence, recipe follows
• 1/2 teaspoon salt
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a large, heavy skillet, melt the butter over medium-high heat.
2. Add the mushrooms, shallots, salt and pepper, and saute until soft and most of the mushroom liquid has evaporated, about 8 minutes.
3. Add the chicken stock, cream and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes.
4. Remove from the heat and stir in the truffle oil.
5. Place 2 potato crisps on each of 4 serving plates.
6. Spoon 1 generous tablespoon of mushroom filling on top, topped with 1 teaspoon of grated Asiago.
7. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top.
8. Garnish the top of each napoleon with 3 slices of truffle, and sprinkle of Asiago.
9. Arrange the arugula around the outer edge of the plate and serve.
10. Preheat oven to 400 degrees F.
11. Brush 2 large baking sheets well with oil.
12. Arrange the potato slices in 1 layer on the sheets.
13. Brush with the remaining oil, and bake until golden, 12 to 15 minutes, switching the sheets halfway through baking.
14. Transfer with a spatula to cooling racks.
15. Sprinkle with the Essence and salt, and set aside.
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup
18. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

unsalted butter, wild mushrooms, shallots, salt, freshly ground black pepper, chicken stock, heavy cream, thyme, truffle oil, aged, black, fresh arugula, olive oil, baking potatoes, salt, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/potato-and-wild-mushroom-napoleons-recipe.html (may not work)