Gone Wild on a Satin Pillow
Indulge in an elegant fusion of earthy flavors and velvety textures with "Gone Wild on a Satin Pillow." This gourmet recipe combines whipped cinnamon-kissed sweet potatoes with a savory medley of caramelized wild mushrooms—featuring shiitake, oyster, and chanterelles—sautéed with garlic, thyme, and a hint of smoked paprika. Finished with a delicate drizzle of truffle oil and a sprinkle of fresh parsley, this dish is as luxurious as its name suggests. Perfect for a refined dinner or a vegetarian centerpiece, this recipe emphasizes contrasts between sweet and savory while remaining simple enough for home cooks. Ready in just under an hour, it’s a feast for both the palate and the eyes. Keywords: whipped sweet potatoes, wild mushrooms, truffle oil, gourmet vegetarian recipe, elegant dinner ideas.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 3 tablespoons salted butter
- 0.5 cup heavy cream
- 0.25 teaspoon ground cinnamon
- 2 cups mixed wild mushrooms (e.g., shiitake, oyster, chanterelle)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 teaspoon truffle oil
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes. Pierce them several times with a fork, then place them directly on the oven rack. Roast for 40 minutes or until fork-tender.
While the sweet potatoes are roasting, clean and slice the wild mushrooms into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced wild mushrooms to the skillet along with the fresh thyme, smoked paprika, sea salt, and black pepper. Cook, stirring occasionally, for 8-10 minutes until the mushrooms are softened and caramelized. Set aside.
Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly. Peel off the skins and place the flesh in a large mixing bowl.
Add the butter, heavy cream, and ground cinnamon to the sweet potato flesh. Use a handheld mixer or a masher to whip until smooth and creamy.
To assemble, spoon a generous mound of the whipped sweet potato onto each plate, forming a 'satin pillow.'
Top the sweet potato with a serving of the spiced wild mushrooms.
Drizzle a small amount of truffle oil over the dish and garnish with chopped parsley if desired. Serve immediately.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 212 mg | 70% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 19.7 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
