Cannelloni of Potato and Wild Mushrooms

Ingredients:

  • Mushroom Filling
  • 1/4 cup unsalted butter
  • 1 cup of thinly sliced white mushrooms
  • 1 cup of thinly sliced shitake mushrooms
  • 1 cup of thinly sliced oyster mushrooms
  • 1 cup of thinly sliced chanterelle mushrooms
  • 1 large shallot, chopped fine
  • 1 tablespoon of chopped chives
  • salt and pepper to taste
  • Potatoes
  • 1/4 cup of unsalted butter, melted
  • Salt and pepper to taste
  • 2 large Idaho® Potatoes, peeled and trimmed, making one long side flat
  • Assembly
  • 2 tablespoons unsalted butter
  • 12 small shitake mushroom caps
  • 2 shallots, chopped
  • 1/4 pound spinach leaves, washed and dried well
  • 2 teaspoons clarified butter
  • 3/4 cup mushroom stock
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped Italian parsley

Directions:

  1. Place the butter in a large skillet over medium-high heat and allow it to start to brown. Add the white mushrooms and sauté for 1 minute, then add the shitake mushrooms. Cook for 1 more minute and add the oyster and chanterelle mushrooms. Cook for 5 - 6 minutes until the liquid evaporates. Then add the shallots and chives, season with salt and pepper, stir well and allow to cool.
  2. Preheat the oven to 350°F. Line two sheet pans with parchment paper, brush with butter and sprinkle with salt and pepper. On a mandoline, slice the potatoes into 1/8 inch thick oval slices. You will need 24 slices. Arrange the slices on the paper, not overlapping, brush them with butter and sprinkle with a little salt and pepper. Cover with another sheet of parchment paper and bake for 10 minutes or until tender.
  3. Lay down an 8 inch piece of plastic wrap and slightly overlap 2 slices of potatoes parallel in the center of the plastic. Place 2 1/2 teaspoons of the mushroom mixture on the short edge of the sheet and roll it up tightly, using the plastic wrap to help. Seal the plastic tightly and refrigerate until firm, about 1 hour.
  4. In a sauté pan, over medium heat, place 1 tablespoon of butter and sauté the shitake mushroom caps for 4 minutes. Season with salt and pepper, keep warm. In the same pan, place 1 tablespoon of butter and cook the shallots 2-3 minutes, until softened. Set this mushroom gravy stock aside.
  5. Using the same pan, sauté the spinach and cook until wilted. Season with salt and pepper.
  6. Remove the Idaho® potato cannelloni’s from the plastic and place in a non-stick pan with warm clarified butter. Sauté the cannelloni’s on all sides until golden brown and crispy.
  7. Over high heat, reduce the mushroom gravy stock by 1/3, lower the heat and whip in the remaining butter. Season with salt and pepper and finish with parsley. Place the warm spinach on the bottom of the plate and place two cannelloni side by side on top of the spinach. Place three shitake mushroom caps over the top and spoon the sauce around. Serve and enjoy.
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Yield: Serves 4

Source:
David Ruggerio

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