Wild Mushroom Napoleon

Wild Mushroom Napoleon

Wild Mushroom Napoleon Recipe

By Published:

  • Yield: 2 Servings

Throughout history, mushrooms have been regarded as food of the gods. This is a non-traditional Napoleon, as we will use potato crisps instead of the usual puff pastry. A shimmering port wine reduction moistens the Napoleon, enhancing the mushrooms' flavors.


  • The Napoleon:
  • 1 large Russet potato
  • olive oil
  • sea salt
  • The Filling:
  • 4-6 jumbo asparagus
  • 1/2 pound assorted mushrooms Morel, Shiitake, Oyster
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped shallots
  • pinch of finely minced garlic
  • sea salt
  • freshly ground pepper
  • The Sauce:
  • 1/2 cup port wine
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon butter
  • sea salt
  • freshly ground pepper


  1. Preheat the oven to 375 degrees
  2. To prepare the potato crisps: Wash and peel the potato. Using a very sharp knife or vegetable slicer, cut 8 paper thin lengthwise slices of potato.
  3. Lightly coat the bottom of cookie sheet with olive oil. Place the slices of potato on the prepared baking sheet. Brush the slices of potato with olive.
  4. Bake in the pre-heated oven for approximately 10 minutes until the slices are lightly browned and crisp. Carefully transfer the baked potato slices, using a wide spatula, onto paper towels to remove excess oil. Season with salt and set aside.
  5. To prepare the vegetable filling: Trim the stems and steam the asparagus over salted water for 3-4 minutes, al dente. Drain and reserve. Trim, wash, and drain the assorted mushrooms. Heat the olive oil in a medium saute pan, add the prepared mushrooms, and saute for 2-3 minutes over high heat, tossing occassionally. Add the shallots and cook 1 more minute. Add a pinch of garlic and season with salt and pepper. Toss several times and remove from heat. Transfer the sauteed mushrooms to a plate and keep warm.
  6. To prepare the sauce: Place the same saute pan in which you cooked the mushrooms over high heat. Add the port wine and vinegar. Bring to a boil and reduce by half to obtain about 1/4 cup port wine reduction, approximately 4 minutes. Remove from heat and whisk in the butter. Taste and adjust seasonings. Keep warm.
  7. To assemble the Napoleon: Place a potato crisp in the center of each of two warm plates. Place 1/2 of the prepared asparagus over each of the 2 potato crisps. Divide 1/2 of the sauteed mushrooms to cover each of the potato crisps. Place another potato crisp over the mushrooms and repeat the previous step. Finally, top the second layer of mushrooms with the third slice of potato. (2 extra slices of potato are insurance against breakage)

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