Potato and Wild Mushroom Ravioli


  • 1 medium chopped shallot
  • 1 T chopped garlic
  • Olive oil as needed
  • 4 oz. shiitake mushrooms
  • 4 oz. crimini mushrooms
  • 4 oz. portobello mushrooms (all mushrooms sliced thin, stems removed)
  • Salt and pepper to taste
  • 2 (70 - 60 count) Idaho Potatoes sliced thin (lengthwise)


  1. Sauté shallot and garlic in oil until golden brown. Add mushrooms and sauté until soft and tender. Season with salt and pepper. Cool and drain. Place sliced Idaho Potatoes in one layer on a baking sheet lined with parchment paper and brushed with olive oil. Top each slice with 1 T mushroom filling and place another potato slice on top. Bake in a preheated 350ºF oven until golden brown, about 15 minutes.
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Yield: 5 servings
Calories: 88
Sodium: 0
Fat: .03 g
Protein: 3 g
Cholesterol: 0

Bob Allison
Formerly of - Piperade
San Francisco, CA

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