Idaho® Potato Lasagna of Wild Mushrooms with Herb Sauce


  • 4 large Idaho Potatoes, sliced into 3" X 1-1/2" rectangles (16 slices)
  • 8 ounces butter, divided
  • 3 ounces shiitake mushrooms, chopped
  • 3 ounces oyster mushrooms, chopped
  • 3 ounces white mushrooms, chopped
  • 3 ounces chanterelles, chopped (optional)
  • 1 large shallot, finely chopped
  • 6 ounces nage (celery broth)
  • 1/2 bunch parsley, minced
  • 1 ounce diced Roma tomatoes


  1. Place potato slices in a single layer on a sheet pan with 2 ounces butter and bake at 350ºF until soft.
  2. Saute mushrooms in 2 ounces butter, then add the shallot.
  3. In a saucepan, reduce the nage by one quarter and transfer to a blender. Add the remaining 4 ounces of butter, blend to emulsify. Stir in chopped parsley and keep warm.
  4. To assemble each serving: Place one potato slice at the bottom of a deep soup plate. Alternately layer the mushroom mixture and three additional potato slices, finishing with a potato slice. Drizzle each portion with sauce and garnish with Roma tomatoes.
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Yield: 4 servings

Joachim Splichal
The Patina Group
Los Angeles, CA

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