WILD MUSHROOM NAPOLEON 
                          ~~~~~~~~~~~~~~~~~~~~~~

This is a non traditional Napoleon, as we will use potato crisps (don't call them 
chips) instead of the usual puff pastry. A shimmering port wine reduction moistens the 
Napoleon enhancing the mushrooms flavors. 

SERVES 2

FOR THE NAPOLEON:
1 large Russet potato
        olive oil
        sea salt


THE FILLING:
4 - 6   jumbo asparagus
½ pound assorted mushrooms (Morel, Shiitake, Oyster)
2 tblsp olive oil
1 tsp   finely chopped shallots
        pinch of finely minced garlic
        Sea salt
        freshly ground pepper


FOR THE SAUCE:
3/4 cup Port wine
1 tsp   balsamic vinegar
1 tsp   butter
        Sea salt
        freshly ground pepper


TO PREPARE THE POTATO CRISPS:
Preheat the oven to 375 degrees. 
Lightly coat the bottom of cookie sheet with the olive oil. 
Wash and peel the potato. 
Using a very sharp knife or vegetable slicer, cut 8 paper thin lengthwise slices of potato. 
Place the slices of potato on the prepared baking sheet. 
Brush the slices of potato with olive oil. 
Bake in the preheated oven for approximately 10 minutes until the slices are lightly browned 
 and crisp. 
Carefully transfer the baked potato slices, using a wide spatula, on to paper towels to 
 remove excess oil. Season with salt and set aside. 

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 sauté pan, add the prepared mushrooms, and sauté for 
 2 - 3 minutes over high flame, tossing occasionally. 
Add the shallots, pinch of garlic, season with salt and pepper. 
Toss several times and remove from heat. Transfer the sautéed mushrooms to a plate and 
 keep warm. 

TO PREPARE THE SAUCE:
Place the same sauté in which you cooked the mushrooms over high heat. 
Add the port wine and vinegar. 
Bring to a boil and reduce by 2/3 to obtain about 1/3 cup port wine reduction, approx 4 mins.
Remove from heat and whisk in the butter , if desired. 
Taste and adjust seasonings. 
Keep warm. 

TO ASSEMBLE THE NAPOLEON:
Place a potato slice in the center of each of two warm plates. 
Place ½ of the prepared asparagus over each of the two potato slices. 
Divide ¼ of the sautéed mushrooms to cover each of the potato slices. 
Place another potato slice over the mushrooms and repeat the previous step. 
Finally, top the second layer of mushrooms with the third slice of potato. 
(The two extra slices of potato are insurance against breakage.) 
Spoon ½ of the port wine sauce around each of the Napoleons and serve. 

Hint Wild mushrooms-morels, chanterelles, cèpes, hedgehog, chicken of the woods, 
lobster, and cauliflower-are plentiful seasonally throughout the year. Mix several 
varieties with the addition of domestic mushrooms for a memorable dish. Sauté the 
mushrooms over very high heat. If necessary prepare in several batches as the mushrooms 
will boil rather than sauté if overcrowded in the pan.