Idaho Potato Lasagne of Wild Mushrooms and Herb Sauce

recipes.idahopotato.com

• 4 large Idaho Potatoes, sliced into 3″ X 1-1/2″ rectangles (16 slices)
• 8 ounces butter, divided
• 3 ounces shiitake mushrooms, chopped
• 3 ounces oyster mushrooms, chopped
• 3 ounces white mushrooms, chopped
• 3 ounces chanterelles, chopped (optional)
• 1 large shallot, finely chopped
• 6 ounces nage (celery broth)
• ½ bunch parsley, minced
• 1 ounce diced Roma tomatoes

Directions

1. Place potato slices in a single layer on a sheet pan with 2 ounces butter and bake at 350ºF until soft.
2. Saute mushrooms in 2 ounces butter, then add the shallot.
3. In a saucepan, reduce the nage by one quarter and transfer to a blender. Add the remaining 4 ounces of butter, blend to emulsify. Stir in chopped parsley and keep warm.
4. To assemble each serving: Place one potato slice at the bottom of a deep soup plate. Alternately layer the mushroom mixture and three additional potato slices, finishing with a potato slice. Drizzle each portion with sauce and garnish with Roma tomatoes.