Potato and Wild Mushroom Ravioli

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Potato and Wild Mushroom Ravioli
  • Duration
  • Cook Time
  • Prep Time
  • 5 ServingsServings


  • 1 medium chopped shallot
  • 1 T chopped garlic
  • Olive oil as needed
  • 4 oz. shiitake mushrooms
  • 4 oz. crimini mushrooms
  • 4 oz. portobello mushrooms (all mushrooms sliced thin, stems removed)
  • Salt and pepper to taste
  • 2 (70 - 60 count) Idaho Potatoes sliced thin (lengthwise



1 Sauté shallot and garlic in oil until golden brown.

2 Add mushrooms and sauté until soft and tender. Season with salt and pepper.

3 Cool and drain.

4 Place sliced Idaho Potatoes in one layer on a baking sheet lined with parchment paper and brushed with olive oil.

5 Top each slice with 1 T mushroom filling and place another potato slice on top.

6 Bake in a preheated 350ºF oven until golden brown, about 15 minutes.

Source: Idaho PIdahootato Commission