Cut the sweet potato in small cubes. Add salt & pepper and fry them in oil for 2 minutes.

Add the butter and the milk and boil it for 4 minutes.

Add the truffle tapenade and mustard, mix it up.

Blend everything until it reaches a smooth consistency.

Add the mix into a whipping siphon.

Open the package of M. Shiitake's and cut off the stems.

Fry the Shiitake mushrooms for 1 minute each side with salt & pepper to taste.

Time to plate!

Enjoy!