Potato and Wild Mushroom Lasagna
The Flavors of Bon Appétit 1997
Potato and Wild Mushroom Lasagna
The Flavors of Bon Appétit 1997
|
2 large russet potatoes (11 to 12 ounces each), peeled 2 tablespoons (1/4 stick) butter 2 teaspoons vegetable Oil 6 ounces portobello mushrooms, stemmed, thinly sliced 12 ounces fresh shiitaki mushrooms, stemmed, caps thinly sliced 4 ounces fresh oyster mushrooms, thinly sliced 5 ounces fresh chanterelle mushrooms, thinly sliced 1/2 cup dry white wine 1/2 cup canned vegetable broth 1/2 cup finely chopped shallots 1/2 cup cubed seeded tomatoes 3 tablespoons chopped fresh parsley Directions: Preheat oven to 350°F. Line large baking sheet with parchment paper. Trim russet potatoes to form 4 x 2 inch rectangular blocks. Using large sharp knife, carefully cut each potato block lengthwise into 1/8 inch thick rectangles. Melt 1 tablespoon butter in large nonstick skillet. Brush parchment lightly with half of melted butter. Sprinkle salt and pepper over parchment. Arrange 16 of the most uniform potato rectangles in single layer on parchment (reserve remaining potato rectangles and trimmings for another use). Brush potatoes with remaining butter. Sprinkle with salt and pepper. Cover potatoes with another sheet of parchment. Bake until tender, 12 minutes. Melt remaining 1 tablespoon butter with vegetable oil in same skillet over medium high heat. Add portobello mushrooms; sauté until almost soft, about 2 minutes. Add shiitaki mushrooms and sauté until almost soft, about 2 minutes. Add oyster and chanterelle mushrooms and sauté until almost soft, about 2 minutes. Add white wine, vegetable broth and chopped shallots and simmer until shallots are translucent, about 4 minutes. Season mushrooms to taste with salt and pepper. Strain, reserving mushroom broth. Arrange 4 potato rectangles on clean baking sheet, spacing apart. Top each rectangle with 3 tablespoons mushroom mixture. Place another potato rectangle atop each. Repeat layering with 3 tablespoons mushroom mixture, 1 potato rectangle and 3 tablespoons mushroom mixture on each lasagna. Top each lasagna with 1 potato rectangle. Place another baking sheet atop lasagnas to compress. Let stand at room temperature at least 1 hour and up to 2 hours. Remove top baking sheet. Preheat oven to 350°F. Bake lasagnas on baking sheet until heated through, about 8 minutes. Meanwhile, boil reserved mushroom broth in small saucepan until reduced to 1/2 cup, about 4 minutes. Using metal spatula, place 1 lasagna in center of each plate. Spoon 2 tablespoons of mushroom broth over and around each lasagna. Sprinkle tomatoes and parsley over and around each. Serves 4. |