Minimally Invasive

Leftover mashed potatoes with kale
Fresh bread crumbs
Grated parmesan cheese
2 beaten eggs
Duck fat
2 large portobello mushrooms
Olive oil, for brushing
Fresh thyme, to taste
8 oz. button mushrooms, stemmed and sliced
1 medium shallot
1 clove garlic, minced
1/4 cup chicken stock
1 Tablespoon heavy cream
Freshly ground black pepper
drizzle of truffle oil

Heat oven to 450 degrees F.

Sauté shallots and garlic in a teaspoon of olive oil until softened. Add button mushrooms, 1/4 teaspoon of salt, and freshly ground black pepper and stir until the mushrooms start to give up some of their moisture. Add chopped thyme. Cook mushrooms for a few minutes until they start to caramelize, then add chicken stock. When the pan is nearly dry, add heavy cream and cook for 1 minute. Remove from heat and keep warm.

Stem and clean the portobello mushroom caps, brush with olive oil, and roast in oven, gill side down on a lightly oiled wire rack for 10 minutes. Flip, top with grated parmesan cheese and thyme, and roast for another 10 minutes, or until cheese is melted and bubbly.

To make the croquettes, scoop out about 1/4 cup of mashed potatoes and form into a ball, then flatten in the palm of your hand. Repeat with remaining potato mixture. Heat a layer of duck fat in frying pan. Mix bread crumbs and parmesan cheese on a small plate. Dredge each croquette in the egg mixture, then coat with bread crumbs, and fry in hot duck fat for about 2 minutes per side or until golden brown and crusty.

To serve, slice the portobello caps into thin strips and arrange on plate. Place two croquettes atop portobellos and spoon sautéed mushrooms over. Top with a sprinkling of parmesan cheese, freshly ground black pepper, and a drizzle of truffle oil.