Serve with Cabernet Franc
Created by Winery Chef Eric C. Maczko

Ingredients:
6 Yukon gold potatoes, approx. 3 ounces, or 2" in diameter
1 ounce white truffle oil
4 ounces wild mushrooms
8 ounces heavy cream
3 tablespoons whole butter
3 tablespoons thyme, chopped
Salt and pepper to taste
2 tablespoons crème fraîche
2-3 ounces sherry

Method:
Wrap each potato in foil; then wrap the entire package in a single layer of foil again. Roast potatoes on the top of the grill, turning every 8-10 minutes until all are fork tender. Remove from foil and allow to cool.

Sauté mushrooms in separate batches (if using multiple types) in approximately 1 tablespoon butter. Season with salt and pepper, then add 1/2 tablespoon thyme per batch. Reserve mushrooms in a small bowl. Deglaze pan with 1 ounce sherry, then add in heavy cream and reduce by 3/4 or until sauce-like in consistency.

Slice a little off the top and bottom of each potato, and scoop out half of the interior, reserving pulp in a small bowl. Combine pulp with truffle oil, mushrooms, salt, pepper and 1 tablespoon thyme. Stuff potatoes with combined filling, and reheat on the top shelf of the grill until warmed through.

Meanwhile, reheat the gravy and add 1 tablespoon butter to finish.

Plate by mounding 1 tablespoon crème fraîche topped with cracked black pepper. Set into this 1 potato and top with reheated gravy and additional herbs.

Yields 6 servings

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