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Potato and Forest Mushroom Lasagna

Chef Barry Saunders,
Inn at the Forks

A rich and filling combination of crispy potatoes, meaty mushrooms and eye-catching presentation makes this a hearty appetizer for dinner guests.

2 large russet potatoes (peeled and trimmed into blocks)
1/4 cup melted unsalted butter
pinch coarse salt

1/4 cup unsalted butter
2 1/2 cups thinly sliced crimini mushrooms (stems removed)
1 1/4 cup thinly sliced oyster mushrooms (stems removed)
1 1/4 cup thinly sliced portobello mushrooms (stems and gills removed)
1 large shallot, finely chopped
1 Tbsp chopped chives
salt and pepper to taste

1. Preheat oven to 350˚F.
2. Line a baking sheet with parchment paper. Brush with melted butter and sprinkle with salt.
3. Using a mandoline, slice potatoes 1/8” thick.
4. Arrange potato slices in single layer on parchment.
5. Brush with more melted butter, and sprinkle with salt.
6. Cover with second piece of parchment paper.
7. Bake for 12-15 mins or until fork tender. Set aside.

1. Melt butter in large sauté pan. Add mushrooms.
2. Cook mushrooms on medium heat until all the liquid has disappeared.
3. Add shallots and chives. Season with salt and pepper to taste.
4. Remove from heat, cool slightly.

1. Preheat oven to 350˚F.
2. On a baking sheet, create a layer of potato topped with a layer of mushroom mix. Alternate ingredients, creating three layers of mushroom and ending with a layer of potato.
3. Place another baking sheet on top of  lasagna with a weight (5 lbs) on top. Allow lasagna to compress for 1 hr.
4. Before serving, place lasagna in preheated oven for 5-7 mins or until warmed through.

Yield 4 portions

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