The top vegan/vegetarian restaurant on the west coast is located in the heart of San Francisco. Eric Tucker, chef/owner has graciously submitted his favorite way of preparing the La Ratte de Paris.
This recipe is Millennium’s riff on a Peruvian Causa. Instead of mashing the potatoes, we halve and roast the potatoes to show them off. We top them with avocado and a citrusy salad of seared and marinated King Trumpet mushrooms. Instead of dousing everything in the Aji Dressing, we pool some on the bottom of the plate, again to show off the potato.
1 pound La Ratte de Paris potatoes, halved
3 tablespoons extra virgin olive oil
salt and pepper to taste
1/2 lb King Trumpet mushrooms slice into ⅓” thick “scallops”
2 tbsp extra virgin olive oil
1 bay leaf
salt to taste
½ of a medium red onion, sliced in thin crescents
juice of 2 lime
½ teaspoon dried Mexican oregano
1 carrot shaved into very thin rounds
2 – 3 radishes, shaved into thin rounds
½ of a Serrano chile, sliced thin
⅓ bunch of cilantro, leaves picked
salt and pepper to taste
½ cup raw cashews, soaked in warm water 15 minutes and drained
2 cloves garlic, peeled
2 tbsp Aji Amarillo paste
½ tsp toasted whole cumin seed
1 tsp white miso
juice of 2 limes
2 tbsp water
½ cup extra virgin olive oil
salt to taste
Roasted La Ratte de Paris potatoes
extra virgin olive oil as needed
King Trumpet Mushroom Ceviche
1 – 2 ripe avocados cubed
Cashew Aji Amarillo dressing
3 tbsp pomegranate seeds or segments from 1 grapefruit (optional)
bitter greens like radicchio leaves or baby mustard (optional)
Warm the potatoes with a little olive oil in a skillet or in a 400° oven until just heated through. Place a pool of dressing on a serving plate. Top with a portion of the potatoes followed by a portion of the avocado cubes atop the potatoes. Top with apportion of the mushroom ceviche. Garnish with a scattering of pomegranate seeds or chopped grapefruit segments. If using bitter greens, lightly dress and place a small portion behind the potato salad on the plate.