Difficulty : easy
Preparation time : 10 minutes
Cooking time : 40 minutes
Wash the potatoes.
Trim the base of the mushroom stems.
Clean the mushrooms and then chop them up.
Remove the parsley leaves and chop.
Crush the garlic clove with a knife.
In a steel sauté pan, brown the mushrooms with a tablespoon of duck fat and the garlic clove until they have released their water. Season and set to the side.
In the same sauté pan, brown the potatoes (halved) with two tablespoons of duck fat over a high heat, for about twenty minutes, stirring regularly.
Add the mushrooms to the potatoes as well as parsley, then mix. Adjust the seasoning to taste.
Add grated truffle before serving.
For Stéphanie and her family, cooking is all about passion. As a child, she used to help her mother who spent her days concocting delicious little dishes or mouth-watering cakes for teatime.
A brand manager in the food industry for more than 10 years, she followed the call of entrepreneurship by creating La Food Factory, an agency specialising in culinary communication.