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.
Ingredients
Potatoes
2 large russet potatoes (peeled and trimmed into blocks)
1/4 cup melted unsalted butter
pinch coarse salt
Mushrooms
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
Method
Potatoes
- Preheat oven to 350˚F.
- Line a baking sheet with parchment paper. Brush with melted butter and sprinkle with salt.
- Using a mandoline, slice potatoes 1/8” thick.
- Arrange potato slices in single layer on parchment.
- Brush with more melted butter, and sprinkle with salt.
- Cover with second piece of parchment paper.
- Bake for 12-15 mins or until fork tender.
- Set aside.
Mushrooms
- Melt butter in large sauté pan. Add mushrooms.
- Cook mushrooms on medium heat until all the liquid has disappeared.
- Add shallots and chives. Season with salt and pepper to taste.
- Remove from heat, cool slightly.
Assembly
- Preheat oven to 350˚F.
- 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.
- lace another baking sheet on top of lasagna with a weight (5 lbs) on top. Allow lasagna to compress for 1 hr.
- Before serving, place lasagna in preheated oven for 5-7 mins or until warmed through.
Yield 4 portions