Wild Mushrooms & Idaho® Potato Pavé

Prep Time 15

Cook Time 1 30

Total Time 1 45

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 potato4 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 of5 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