Wild Mushrooms & Idaho® Potato Pavé

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Wild Mushrooms & Idaho® Potato Pavé

A delicious side dish to spice up your regular potato recipes!

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 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