Portobello Steaks with Truffle Mashed Potatoes and Ricotta Crostini

Treat yourself and your guests to a memorable evening with this stunning three-course meal. Start with crispy baguette rounds topped with creamy ricotta, a drizzle of hot honey and crunchy walnuts-a sweet and savory bite that sets the stage. The main event features hearty portobello mushrooms coated in crushed peppercorns, pan-seared until tender and finished with a luscious chive butter. On the side, enjoy crisp-tender asparagus amandine and velvety mashed potatoes swirled with earthy truffle zest. End the night on a sweet note with vanilla cheesecakes for a truly five-star dining experience at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

2 unit Vanilla Delight CheesecakeView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Let 3 tablespoons butter come to room temperature. Wash and dry produce. Slice baguette crosswise into 8 rounds. Thinly slice chives.
2. Spread baguette slices on a baking sheet; drizzle with olive oil. Toast on top rack until golden, 5-10 minutes. In a small bowl, season ricotta with salt and pepper. Spread ricotta onto toasted baguette; drizzle with hot honey and sprinkle with walnuts and half the chives. Set aside as a starter.
3. Dice potatoes into ½-inch pieces. Place in a medium pot and cover with salted water by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Drain and return to pot; cover and keep warm.
4. Meanwhile, remove and discard black gills from undersides of mushrooms using a spoon. Place peppercorns in a zip-top bag and crush with a heavy pan or rolling pin. Trim woody ends from asparagus. Rub mushrooms with a drizzle of oil; season with salt and some crushed peppercorns.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, flipping occasionally, until tender, 7-12 minutes (reduce heat if browning too quickly). Stir in stock concentrate and 2 tablespoons water. Simmer, flipping mushrooms, until sauce thickens, 1-2 minutes. Transfer mushrooms and sauce to a shallow dish; wipe pan clean.
6. Heat a drizzle of oil in the same pan over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. Add almonds to pan; toast, stirring, about 1 minute. Season with salt and pepper; transfer to a small bowl.
7. Mash potatoes with a potato masher or fork until smooth. Stir in sour cream, crème fraîche, 1 tablespoon softened butter and truffle zest to taste. Season generously with salt and pepper.
8. In a small microwave-safe bowl, combine remaining 2 tablespoons softened butter, 1 teaspoon chives, salt and pepper. Microwave 5-10 seconds if needed. Thinly slice mushrooms. Divide mashed potatoes, asparagus and sliced mushrooms among plates. Sprinkle asparagus with almonds. Top mushrooms with chive butter; garnish with remaining chives. Serve with cheesecakes for dessert.

Recipe Tips

FAQ

Can I substitute the portobello mushrooms with another type?

Yes, large cremini or king oyster mushrooms work well, but adjust cooking time as needed.

What can I use instead of truffle zest?

You can omit it or substitute with a drizzle of truffle oil for a similar earthy flavor.

Can I make this meal ahead of time?

The crostini base and mashed potatoes can be prepared in advance. Reheat potatoes gently and toast the baguette just before serving for best texture.