Directions

1. Toss fingering potatoes in 1oz olive oil, salt and pepper. Preheat oven to 400 degrees. Roast fingerling’sfor 10 minutes or until tender. Set aside.
2. Season strip with salt and black pepper. Grill until medium rare. Set aside to rest.
3. Add 1oz olive oil to saute pan and heat. Saute cauliflower until browned on all sides. Add shallots, cook 1 minute. Add heavy cream and gorganzola, salt and pepper. Reduce on medium heat until cauliflower is tender and cream is slightly thickened. Set aside.
4. In separate saute pan, heat 2oz olive oil. Saute mushrooms until liquid has evaporated. Set aside.
5. Place fingerling’son center of plate. Slice and shingle strip around fingerling’s. Top strip with wild mushrooms. Place creamed cauliflower on opposite side of plate from strip. Serve