Truffled potato cream cups with egg, truffle and mushrooms

These truffled potato cream cups with egg, truffle and mushrooms are one of those delicatessen dishes that you could have every day. It is a combination of textures, flavors and aromas that, once you try it, your memory is engraved forever.

In fact, I tasted it many, many years ago in a restaurant (I'm sorry, but I don't remember which one it was) and yet, today, when a truffle fell into my hands, I have been able to recall the sensations and duplicate it at home, well, not exactly, but the result is very similar to what I remember.

Shall I explain how to make these little glasses of truffled potato cream with egg, truffle and mushrooms? 

INGREDIENTS: 4 cups

• 40 gr of melanospronum truffle
• 4 large free range eggs
• 1 onion
• 100 gr of mushrooms mushrooms or mushrooms
• 40 gr butter
• 520 gr of potatoes ( about 3 medium)
• 300 ml milk 
• 2 tablespoons olive oil
• One teaspoon of salt
• Freshly ground black pepper 
• Optional: potato straws

STEP BY STEP RECIPE:

1. The first thing we will make is a mashed potato. To do this, cook the peeled and diced potatoes in the milk for 20 minutes over medium heat so that it does not boil and the milk comes out of the saucepan. Add the butter, salt and a little black pepper, if it is freshly ground better. If it is too thick, add more milk and taste and adjust the salt to taste. Grate finely a bit of truffle and stir.
2. While the potatoes are cooking, cut the mushrooms into slices and the onion into julienne strips and sauté in the pan with a pinch of salt over medium heat for about 10 minutes.
3. Put half of the mashed potatoes in small glasses, add a couple of spoonfuls of the mushrooms and onion. Crack an egg on top.
4. The eggs can be truffled. To do this, when storing the truffle or truffles, do so in an airtight container with a few eggs, which will pick up the aroma of the truffles by osmosis, since the eggshell is very porous.
5. Put a pan with about 4 fingers of water. It depends on the height of your glasses, but the water has to reach the egg, so that it can be set in a bain-marie, being careful not to get water in the glass. So don't fill them too much, see my photos.
6. Let it boil over medium heat (i.e., the water should not bubble) for about 10 minutes, until you see that the egg whites have set.
7. Remove carefully so as not to burn yourself, put a little Maldon salt on top of the egg, grate a piece of a good melanospronum truffle on top and optionally, add some potato straws to give a crunchy touch to each bite.

Don't tell me they are not delicious these little glasses of truffled potato cream with egg and mushrooms!

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum