- Cook Time
- Prep Time
- 5 ServingsServings
- 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.
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