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Dairy
Medium
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
No Diets specified
Submitted by Esther Chana Schechter
Recently, I’ve started a recipe column in a local newspaper on behalf of a local supermarket. I’m constantly on the lookout for new ideas, and incorporating new and bold flavors. Truffle oil is one of my absolute favorites! This recipe definitely highlights the truffle oil as it makes such a difference! the feedback I got from my taste testers was “this is missing on every restaurant menu”! Though there is quite a bit of preparation involved it is definitely the dish needed by every dairy party!
15-20 red baby potatoes
olive oil
1/2 stick butter, melted
1/3 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 stick butter
6 garlic cloves chopped
4 tablespoons flour
pinch of salt
2 cups heavy cream
1/2 cup shredded mozzarella cheese
12 ounces mushrooms, peeled and diced very small
1/2 stick butter
3 garlic, chopped
salt, to taste
1 cup cream sauce
truffle oil, to taste
Melt butter in a large frying pan and add in garlic. Sauté for about two minutes.
Whisk in flour then add heavy cream and bring to a boil making sure to whisk consistently. Add in salt then remove from flame.
Stir in cheese and let cool.
Cut an “x” into the top of each potato. Smear with olive oil and bake on a baking sheet for 45 minutes at 400 degrees Fahrenheit.
Meanwhile, sauté mushrooms and garlic in butter.
Add in the cream sauce to mushroom mixture and up to 1/4 cup milk to thin it out.
. Combine melted butter with onion powder, basil, and salt.
Open potatoes a bit where the x was and pour butter mixture over followed by mushroom mixture and shredded cheese.
Broil for a few minutes until cheese is crisp.
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