Potato and Mushroom Timbales

Name: Potato and Mushroom Timbales
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 550 g of Potatoes; 40 g of Parmesan Cheese; 30 g of Butter; 1 Eggs; 1 pinch of Nutmeg; Table Salt; Black Pepper; 250 g of Button Mushrooms; 2 tablespoons of Extra Virgin Olive Oil; 1 clove of Garlic; 1 small bunch of Parsley; 80 g of Provola Cheese; Butter; Bread Crumbs

Potato and mushroom timbales: baked individual molds with a crunchy crust, Parmigiano mash, sautéed mushrooms and melting provola. Easy and festive.

Difficulty Medium
Preparation 20 minutes
Cooking 55 minutes
Servings for 4 timbales

A potato and mushroom timbale is an individual baked mold that combines the simplicity of Italian home cooking with an elegant presentation. Outside, a golden, crunchy breadcrumb crust forms; inside hides a soft heart of mashed potatoes with Parmigiano, sautéed button mushrooms and stretchy provola.

It comes from the tradition of make-do baked molds, when boiled potatoes were enriched with cheese and eggs to make hearty dishes from just a few ingredients. Today it is a perfect wild card as a holiday appetizer, a vegetarian main course or a dish for a savory buffet, especially in fall and winter, when mushrooms take center stage. It can be prepared ahead, is baked in the oven and wins everyone over at first bite.

Ingredients for 4 timbales

For the potato mixture:
550 g of Potatoes yellow-fleshed
40 g of Parmesan Cheese
30 g of Butter
1 Eggs medium
1 pinch of Nutmeg
Table Salt to taste
Black Pepper to taste
For the filling:
250 g of Button Mushrooms already cleaned
2 tablespoons of Extra Virgin Olive Oil
1 clove of Garlic
1 small bunch of Parsley chopped
80 g of Provola Cheese
For the molds:
Butter to taste
Bread Crumbs to taste

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Method

To make the potato and mushroom timbales, put the whole, unpeeled potatoes in a large pot, cover them with cold water and bring to a boil. Salt the water and cook for about 25 minutes, until they are soft all the way to the center when pierced with a fork.
Drain the potatoes and press them through a potato ricer while still hot: the skins will stay inside the ricer, so there’s no need to peel them first.
While the potatoes are cooking, slice the button mushrooms. Heat the extra virgin olive oil in a skillet with the garlic clove, add the mushrooms and sauté them over high heat for 8-10 minutes, until they have lost their water and are golden. Season with salt and pepper, remove the garlic and finish with the chopped parsley. Set aside 4 whole slices for the final garnish.
Put the mashed potatoes in a bowl and stir in the softened butter, the grated Parmigiano Reggiano, the nutmeg, a pinch of salt and a grind of pepper. Once the butter has melted, add the egg and mix carefully until the mixture is smooth and firm.
Generously butter 4 individual aluminum molds and coat them with breadcrumbs, turning them upside down to remove the excess.
Divide half of the potato mixture among the molds, pressing it lightly over the bottom and up the sides. Make a hollow in the center of each one and fill it with the sautéed mushrooms and a cube of provola.
Cover the filling with the remaining mixture, level the surface and sprinkle it with a thin layer of breadcrumbs.
Set the molds on a baking sheet and bake in a preheated conventional oven at 200 °C (400 °F) for about 30 minutes, until the top is well browned and crunchy.
Take the timbales out of the oven and let them rest for 5 minutes, so they firm up and unmold without breaking. Turn them out gently onto serving plates.
Garnish each potato and mushroom timbale with one of the mushroom slices you set aside and serve right away, hot, with the center still melting. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For a more flavorful version, replace the provola with fontina and add 50 g of diced speck, browned with the mushrooms, to the filling. In the fall you can use porcini or mixed mushrooms, or make a single large timbale in a 20 cm (8 inch) baking dish, baking it about 10 minutes longer.

Tips

Choose yellow-fleshed potatoes, which are drier and better suited to baked molds. Cook the mushrooms in the pan until they are quite dry: if they stay moist, the filling will make the potato mixture soggy. If you use mozzarella, cut it the day before and let it drain in the fridge.

Storage

The timbales keep in the fridge, in an airtight container, for 2 days. Reheat them in the oven at 180 °C (350 °F) for 10 minutes to bring back the crust. You can also assemble them ahead and keep them raw in the fridge for up to 12 hours before baking.