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

Preparation

1 Sauté shallot and garlic in oil until golden brown.
2 Add mushrooms and sauté until soft and tender. Season with salt and pepper.
3 Cool and drain.
4 Place sliced Idaho Potatoes in one layer on a baking sheet lined with parchment paper and brushed with olive oil.
5 Top each slice with 1 T mushroom filling and place another potato slice on top.
6 Bake in a preheated 350ºF oven until golden brown, about 15 minutes.

Source: Idaho PIdahootato Commission