Idaho Potato And Mushroom Lasagna
2 pounds Idaho Potatoes (get the largest potatoes possible)
4 tablespoons extra virgin olive oil
1/2 pound assorted exotic mushrooms, cleaned and thinly sliced
1/2 cup chicken broth
2 tablespoons butter
2 teaspoons each, fresh thyme and oregano leaves
1 cup assorted salad greens, washed
1 tablespoon balsamic vinegar
salt and pepper to taste
1.Preheat the oven to 325°F. Peel the potatoes and place them in a bowl of cold
water. Using a sharp paring knife, square off each potato to a near-perfect
rectangle, while trying to minimize waste. Using a vegetable slicer (such as a
mandoline) or a knife, slice the potatoes into lengthwise slices 1/8-inch thick.
2.Spray a cookie sheet with cooking spray, spread the potato slices in one layer
on the sheet. Coat the potatoes slices with cooking spray; season with salt and
pepper and place in the oven to bake for 12 minutes or until the potatoes have
cooked to a translucent sheen.
3.Place two tablespoons olive oil into a 12-inch skillet and heat over medium
heat for 1 minute. Add the mushrooms to the pan and sauté for 3-4 minutes until
the mushrooms begin to brown; add the chicken broth. Bring the broth to a simmer
and cook another 2 minutes or until broth is nearly evaporated. Stir in the
butter; mixture should have a creamy, sauce-like texture. Add the herbs and
season with salt and pepper; keep mixture warm.
4.Remove the potato slices from the oven and place one slice on a plate. Place
two tablespoons of the mushroom mixture in an even layer on the potato slice;
top with another slice of potato and continue to layer the mushrooms and
potatoes to make 3 layers. Spoon some additional mushroom mixture onto the top
potato layer. Repeat procedure with remaining potato slices and mushroom mixture
to make 4 servings.
5.Place salad greens in a mixing bowl; toss with 2 tablespoons olive oil and the
balsamic vinegar. Garnish each plate of lasagna with some of the salad; serve