If you didn’t read the title of this post and only saw the photo, would you be surprised to know that isn’t pasta between the layers of mushrooms? That it is potatoes. Yes, potatoes. Meticulously hand cut potatoes that appear to be pasta. Making this dish, gluten free, grain free and vegetarian. Before you faint, don’t worry. No flavor was sacrificed at all, there’s plenty of butter in there. One thing I always have on hand in my pantry are potatoes. Do you know how many dishes you can make with potatoes? A LOT (yes that’s a technical term). Last year I had the opportunity to fly to Idaho where I had a chance to visit potato fields, meet potato farmers (good folks), ride a very large horse on the side of a mountain and somehow managed not to fall off and yes taste potatoes prepared more ways than you can shake a stick at. Good thing I love potatoes.
While this magnificent meatless Monday meal isn’t difficult to make there are a few steps that involve some time. The preparation starts with sauce. I’m a sucker for sauces and this one is no exception. The foundation of the dish are Idaho potatoes. Russets to be specific. When you’re shopping for this recipe, pick the largest potatoes you can find. Why? We’re going to cut them into rectangles so we need some girth to those babies. If you have a large mandoline it would come in handy. I say would because I only have a small mandoline so I had to put my knife skills to good use. They need to be as close to the same size as possible since they’ll be stacked so I skipped the wine during that portion.
The filling. It’s just that, filling. Mushrooms. Butter and herbs. How can that be bad? Once you have your layers stacked it’s time to sauce them up. It’s what pulls this dish all together and if you’re anything like me you’ll have a baguette nearby to get every. single. drop.
Disclaimer: This post is sponsored by the Idaho Potato Commission. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 2 tablespoons olive oil
- 8 tablespoons unsalted butter - divided
- 3 stalks celery - chopped
- 3 cloves garlic - chopped
- 1 onion - chopped
- 1/2 cup dry white wine
- 2 cups water
- 3 tablespoons fresh thyme - divided
- 3 large Russet potatoes
- kosher salt/pepper
- 16 ounces fresh mushrooms - sliced
- 1 shallot -minced
What To Do:
- Into a large skillet add oil and 2 tablespoons butter. Melt. Add celery, garlic, onion and cook until softened.
- Add wine and cook until liquid has reduced by half.
- Reduce heat to low, add water, 2 tablespoons thyme and continue cooking until mixture has reduced by half. Strain, discard vegetables and return liquid to pan. Add 2 tablespoons of butter, season with salt and pepper and continue cooking until thickened.
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper set aside.
- Cut top and sides off of potato so that it’s in a rectangular shape. Slice into thin slices using a mandolin or your knife. Transfer slices to baking sheet. Brush with olive oil and season with salt and pepper. Bake for approximately 10 minutes or until completely cooked through.
- WHILE potato slices are baking, into a large skillet melt 4 tablespoons butter over medium heat. Add mushrooms, shallot and remaining 1 tablespoon thyme. Cook until softened.
- To assemble: Place a slice of potato onto serving plate. Top with a spoonful of mushrooms. Continue for a total of 3 layers. Top with sauce and fresh thyme to garnish.