POTATO LASAGNA WITH WILD MUSHROOMS AND HERB SAUCE

Potato Lasagna With Wild Mushrooms And Herb Sauce image

Provided by Linda Wells

Time 1h15m

Yield Four servings

Number Of Ingredients 19

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Ingredients

4 large Idaho potatoes of equal size
8 ounces unsalted butter
3 ounces shiitake mushrooms (see note)
3 ounces oyster mushrooms (see note)
3 ounces white mushrooms
3 ounces chanterelles (optional)
1 large shallot
1/2 bunch parsley
Half a bunch, or 8 ounces, celery, diced
2 ounces leek, diced
1 ounce shallots, diced
1 ounce onions, diced
1 ounce butter
1 cup dry white wine
1 clove garlic
1 branch fresh thyme
Juice of 1/2 lemon
8 ounces butter
1 ounce diced tomatoes

Steps:

Preheat the oven to 300 degrees.
Peel and cut the potatoes into rectangular shapes, about 3 by 1 1/2 inches.
Using a mandoline, a vegetable slicer or a sharp kitchen knife, slice each potato rectangle into 5 slices.
Line a cookie sheet with parchment paper and brush the parchment with the melted butter. Spread out the potato slices on a cookie sheet. Butter another piece of parchment paper and place, buttered side down, on the potatoes. Cook in the oven until the potatoes are soft, about 10 to 15 minutes.
Chop all the mushrooms. Heat 1 tablespoon of the butter in a saute pan and add the mushrooms. Cook over medium-low heat until they are soft. Add the finely chopped shallots and cook for 2 minutes more, or until the shallots are translucent.
In a medium-sized saucepan, melt 2 tablespoons of butter. Add the diced celery, leeks, shallots and onion. Saute for about 5 minutes. Add the wine and, over high heat, reduce the liquid until it almost totally evaporates. Add 1 cup of water, the garlic, thyme and lemon juice and reduce it by a fourth. There should be 6 ounces of liquid. Strain through a sieve, pressing on the vegetables to release the juices. While the liquid is hot, pour it into a blender. Whir the liquid, adding 8 ounces of butter tablespoon by tablespoon. Season the sauce with salt and pepper to taste. Pour the broth back into the pan and stir in the chopped parsley and diced tomatoes.
To serve, alternate slices of potato with mushrooms. Spoon the celery sauce over the potatoes and serve.

Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 29 grams, Carbohydrate 79 grams, Fat 99 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 62 grams, Sodium 80 milligrams, Sugar 8 grams, TransFat 4 grams