A delicious side dish to spice up your regular potato recipes!
- Cook Time
- Prep Time
- 6 Russet (Idaho) potatoes
- 1 cup heavy cream
- 1/2 cup Butter, unsalted, divided
- 1 pound Shitake Mushroom, stemmed, finely chopped
- 1/4 cup Parsley, minced
- Salt and pepper to taste
- 4 tablespoons Grapeseed oil
- 1 1/2 cup Fresh tomato coulis
- 1/4 cup Red wine reduction with herbs
- 2 tablespoons Herb oil (basil, sage, or thyme)
- Using a mandolin, slice potatoes as thinly as possible lengthwise
- Place in large bowl and pour cream over potato slices; toss to coat evenly and prevent oxidation
- In large skillet heat 1/4 cup butter over medium-high heat until bubbling;
- stir in chopped mushrooms and cook, stirring often, until all moisture evaporates and mushroom mixture starts to caramelize.
- Remove from heat and cool slightly; stir in parsley and salt and pepper, to taste. Cool completely. Hold
1 Line two 8x5-inch loaf pans with foil, allowing extra foil to wrap over top edges. Thoroughly butter foil lining.
2 Shaking off excess cream from slices, remove slices in cream from bowl and line bottom of each foil-lined pan with a double,
3 Spread 1/4 cup of mushroom mixture evenly over each layer of potato slices. Repeat 2 more times, ending with a final potato
4 Cut a piece of foil for each pan slightly larger than the pan. Butter the shiny sides of these pieces and lay them on top of
5 Fit another pan on top of this foil layer inside each pan and weight it with a brick or heavy, oven-proof object.
6 Bake in 375°F convection oven for 1 1/2 hours. Remove from oven and let cool to room temperature.
7 Refrigerate 8 hours or overnight, with weights still in place.
Source: Idaho Potato Commission