Yield: 8 servings Ingredients 2 pounds small red potatoes, quartered ¼ cup + 2 tablespoons extra virgin olive oil 1 tablespoon + 1 teaspoons Kosher salt ½ teaspoon + 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup chopped
Last Wednesday I attended an event at Kitchen Window in Uptown, Minneapolis. The class was not about chocolate truffles, although that would have been awesome too. It was about the mushroom truffle. Often referred to as, “The diamond of the