Roasted Potatoes Stuffed with Wild Mushroom and Truffled Egg Recipe


This recipe, from "In the Hands of a Chef" (William Morrow) by Jody Adams is a feature of:

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Step 1

Preheat the oven to 400°F.

Step 2

Trim both ends of the potatoes so they will stand upright. Rub the potatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Stand the potatoes upright on a sheet pan. Roast until tender - a thin-bladed knife should easily penetrate the flesh- about 1 hour. Remove from the oven and let cool briefly. Leave the oven on.

Step 3

Meanwhile, bring a deep skillet or medium pot of water to a boil. Add the vinegar and season with slat. Lower the heat to a simmer, Rub a small baking dish or deep plate with the vegetable oil. Crack an egg into a teacup. Tilt the cup and slowly lower it into the simmering water. When the egg is covered with water, tip the cup and release the egg. Repeat with the other 3 eggs. Poach the eggs until the whites are set, 2 1/2 to 3 minutes. Scoop out with a slotted spoon and transfer to the oiled dish. Set aside.

Step 4

Heat the butter in a small sauté pans soon as it is foaming, add the Porcini, season with salt and pepper, and cook for 2 minutes. Add the Porcini soaking liquid to the pan and cook until it reduces by half. Transfer the Porcini, with the reduce juices, to a bowl with the wild mushroom fricassee and mix well.

Step 5

Mix the creme fraiche and chives together. Season wiht salt and pepper.

Step 6

When the potatoes are cool enough to handle, use a grapefruit spoon or melon baller to scoop out the centers, leaving 1/4 inch at the sides and 1/2 inch at the bottom. return them to the sheet pan. Season the insides with salt and pepper. Sprinkle 1 1/2 teaspoons of the parmesan into the bottom of each potato, followed by 2 tablespoons of warm mushroom mixture, and then the remaining parmesan. Top each with an egg and season with salt and pepper.

Step 7

Return to the oven until the potatoes, mushroom filling and eggs are warm, about 5 minutes. Transfer to warm plates, and top with the chive creme fraiche. Drizzle with the truffle oil, and serve immediately.

Jody Adams notes that omitting the chicken stock from the Wild Mushroom Fricassee will make the mushrooms less watery.

... an excerpt of:
"In the Hands of a Chef" (William Morrow)

click on the cover to see it at
In the Hands of a Chef

Things You'll Need

  • 4medium baking potatoes -- preferably short and fat, about 1/2 pound each) scrubbed
  • 2tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1tablespoon white wine vinegar
  • 1teaspoon vegtable oil
  • 4 extra large eggs
  • 1/2ounce dried porcini -- reconstituted in warm water and coarsely chopped, reserve liquid
  • 1/2cup warm water
  • 1teaspoon unsalted butter
  • 6tablespoons creme fraiche
  • 4teaspoons minced chiives
  • 1/2cup freshly grated Parmesan
  • 2tablespoons truffle oil -- optional
  • 1/2recipe

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