Truffle & Thyme Plant Patties With Potato Mash & Mushroom Red Wine Sauce

Difficulty Level: Medium

Total time: 45 mins

Meals served: 4

 Ingredients:

- Amino Mantra Black Truffle & Thyme Plant Patties    4 patties

  For Mushroom Red Wine

- Oyster Bay Wines Hawke’s Bay Merlot Red Wine    100ml

- Campbells Kitchen NZ Vegetable Stock    1ltr

- Fresh chopped Garlic    1 tablespoon

- Diced, Fresh Shiitake mushrooms (or regular Button mushrooms)    200gms

- Fresh Thyme sprigs    2-3 sprigs

- Pink Himalayan Salt (or regular salt)    to taste

- Crushed Black Peppercorns    to taste

 For Mashed Potatoes

- Potatoes (Washed, Peeled & Diced)    250gms

- Extra Virgin Olive Oil (EVOO)    50ml

- Pink Himalayan Salt (or regular salt)    to taste

- Crushed Black Peppercorns    to taste

Garnish:

- Fresh Thyme sprigs    5-6 sprigs

Method:

1. In a pot, add Oyster Bay Wines Hawke’s Bay Merlot Red Wine, Campbells Kitchen NZ Vegetable Stock & garlic and bring it to a boil. Once boiled, simmer the sauce down till it thickens in consistency. Add diced shiitake mushrooms and cook further for 10-15 minutes. Season with salt, pepper & fresh thyme. Take it off the heat.
2. Boil the potatoes in water till cooked soft. Drain the water out and mash the hot potatoes in a bowl. While potatoes are still hot, add EVOO, season with salt & pepper and mix.
3. On a medium hot fry-pan, sear Amino Mantra Black Truffle & Thyme plant patties for 2-3 minutes each side till golden brown & crisp.
4. On a plate, spoon 2 heaped tablespoons of mashed potatoes & lightly smear in an angle. Diagonally cut 1 Amino Mantra Black Truffle & Thyme plant patty into 2 triangles and place on top of mashed potatoes. Drizzle generously with Mushroom Red wine sauce. Garnish with couple spoonfuls of shiitake mushrooms and thyme sprigs.