Roasted Potatoes w/ Mushrooms, Crispy Shallots & Truffle Mustard!
Once again, I have paired up with the French company Maille Mustard to create some recipes using their special limited edition mustards.
It's truffle season and Maille has created a luxurious moutarde with black truffles w/ ceps (which is a European term for a mushroom with a stout white stalk and smooth brown cap) and Chablis.
This mustard is quite special. It has a smokey depth and subtle mushroom flavor and was DELICIOUS paired with this roasted potato dish.
This special mustard is only available until December 31, so if you can't get to Paris or Dijon (or NYC!), you can order it online at the Maille Mustard Boutique.
Here is the recipe.
This would be a wonderful luxurious holiday side dish.
1 lb. of assorted small potatoes (I used purple, red and Yukon gold), cut in half
1 lb. of button mushrooms, cleaned and sliced
2 cloves of garlic, chopped
2 shallots, sliced thin
bunch of arugula
heaping tbsp of Maille Truffle & Cep Mustard
1 tbsp of cider vinegar
Lay the sliced or quartered potatoes on a baking sheet and drizzle with olive oil and sprinkle w/ kosher salt.
Cook the potatoes for 45 minutes at 300F (I usually roast at a higher temp, but didn't want too much caramelization here).
While the potatoes are baking, prepare the mushrooms.
In a nonstick skillet, heat some olive oil or butter and cook the mushrooms with the shallots, adding the garlic in at the last minute.
(I leave the mushrooms alone in the skillet without disturbing them at first, so they have a chance to get nice and golden, this way they won't be squishy!).
Once the potatoes are done, add them to a large bowl of arugula with some of the oil from the roasting pan.
Toss w/ the cooked mushrooms and shallots.
Mix the mustard and vinegar with a fork.
Pour the dressing over the warm potatoes and mushrooms on the greens.
Garnish w/ fresh parsley and black pepper.
Best served immediately, but still delicious at room temperature hours later!