By Louise Sammut – Prep/Cook time: 40min, Serves: 4
Ingredients
250g wild mushrooms of choice
1 clove garlic, cut in half
1 small cauliflower head, cut into florets 1 medium potato, (peeled & chopped in quarters) 3-4 tbs truffle oil
3 tbs grated Parmesan cheese
2 tbs butter
12 sage leaves
Method
Place cauliflower florets, potato and salt in a pot and bring to a boil over high heat. Cook for about 15 minutes until tender.
Sautee the mushrooms (I used Pioppini mushrooms) in a pan over medium-high heat with a little olive oil, garlic clove, salt and pepper. Cook until tender and evenly browned. Remove from heat and keep warm until ready to serve.
Drain the cauliflower and potato well and let sit in the hot pot for a few minutes to dry out. Add the parmesan cheese and truffle oil together with the garlic clove that was used to sauté the mush rooms. Process until creamy with a hand blender
and adjust seasoning with salt and freshly ground pepper.
Just before serving, melt the butter in a pan until it begins to foam. Add the sage leaves in a single layer and cook until the leaves become crispy, and the butter is infused with the nutty sage flavor.
Spread the truffled cauliflower mash across a plate using the back of a spoon. Top with the sauteed mushrooms and drizzle with the fragrant sage butter. Finish off by garnishing with the crispy sage leaves.
