Baked Royal Blue potatoes with oyster mushroom duxelle, black truffle & parmesan, by Kenny McHardy

Cooking Time 1 hour

Serves 4 as a side dish or 8 as a starter

INGREDIENTS


  • 8 x gourmet Royal Blue potatoes
  • 150gm oyster mushrooms
  • 20gm butter
  • 1 clove garlic
  • Juice half a lemon
  • Salt and pepper
  • 20g black truffle, shaved or grated or thinly sliced
  • 20gm Parmesan, finely grated
  • Nasturtium leaves

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Red Potatoes

INSTRUCTIONS


  1. Preheat oven to 200⁰
  2. Bake potatoes with a drizzle of oil and salt for at least 30 minutes
  3. Leave to cool
  4. While oven is still hot, roast the mushrooms with no seasoning or oil for 10 minutes
  5. Chop the roasted mushrooms finely and add butter, lemon juice and garlic
  6. Season to taste
  7. Line a small tray with baking paper and grate Parmesan on to it
  8. Bake for 5 minutes or until golden
  9. Cut the tops off the cooled potatoes and grill with a drizzle of oil until they start to caramelise
To serve
  1. Spoon a small amount of mushrooms on top of each potato then arrange on your serving plate
  2. Place Parmesan crisps on top followed by truffle and nasturtium leaves

Recipe: Kenny McHardy, Manuka Woodfire Kitchen

Partnership with WA Good Food Guide, Truffles Unearthed 2020

Photos: Harriet Harcourt

TIP: Eat straight away as is, or, if you are feeling a bit naughty, spoon a dollop of sour cream or creme fraiche on the side