How do you store Tartiflette with Pheasant, Forest Mushrooms, and Truffle?

Name: Festive Tartiflette with Pheasant, Forest Mushrooms, and Truffle
Cook time: 30 min
Total time: 30 min
Yield: 6P
Ingredients: 1 shallot; 2 cloves of garlic; 500 g baby potatoes, washed; 600 g forest mushrooms (such as porcini, chestnut mushrooms, or oyster mushrooms); 1 knob of butter; 1 Reblochon fermier de Savoie; 600 g cooked pheasant meat (breast or thigh, boneless); Freshly ground black pepper; 100 ml dry white wine; 1 winter truffle; 1 bunch of flat-leaf parsley; Optional:; Pickles and sweet-sour onions on the side

Store leftovers for a maximum of 2 days in the refrigerator and reheat in the oven or microwave.

Festive Tartiflette with Pheasant, Forest Mushrooms, and Truffle

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30min

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Luxury tartiflette with pheasant, forest mushrooms, and truffle: a refined festive dish, quickly prepared in the Cookeo. Perfect for the holidays!

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Ingredients

What do you need?

Quantity: 6P

1 shallot
2 cloves of garlic
500 g baby potatoes, washed
600 g forest mushrooms (such as porcini, chestnut mushrooms, or oyster mushrooms)
1 knob of butter
1 Reblochon fermier de Savoie
600 g cooked pheasant meat (breast or thigh, boneless)
Freshly ground black pepper
100 ml dry white wine
1 winter truffle
1 bunch of flat-leaf parsley

Optional:
Pickles and sweet-sour onions on the side

Preparation method

How do you make this?

Preparation of baby potatoes: Steam the baby potatoes in the steaming basket of the Cookeo with 250 ml of water. Use the express mode and steam for 5 minutes. Drain the water and set aside.

Sautéing mushrooms and aromatics: Select the 'Searing' function and let the Cookeo heat up.

Finely chop the shallot and garlic. Sauté them for 2-3 minutes in a knob of butter until they start to color.

Add the cleaned and roughly chopped forest mushrooms and sauté for 4 minutes. Add a handful of coarsely chopped parsley and mix well.

Assembling the tartiflette: Add the steamed baby potatoes to the mushrooms and mix everything well together.

Slice the cooked pheasant meat thinly and lay it over the potato-mushroom mixture.

Slice the Reblochon and layer it over the top in a staggered manner.

Gratinating: Use the Crisp mode with setting 'menu 2' and gratinate the dish until the cheese is nicely melted and golden brown (about 10 minutes).

Finishing: Serve the tartiflette on deep plates. Finish with freshly grated truffle and a few sprigs of parsley. Serve with pickles and sweet-sour onions for an extra festive touch.

Tips

Preparation: Make the dish up to and including laying the cheese slices in advance. Gratine it just before serving. Wine advice: Serve with a dry white wine, such as a Sauvignon Blanc or a Chardonnay from Burgundy. Alternative to the Cookeo: Use a baking dish and gratine the tartiflette in a preheated oven at 200 ° C for 15 minutes.