INGREDIENTS:1 medium shallot, chopped
1 Tbsp. garlic, chopped
as needed, olive oil
4 oz. shiitake mushrooms. sliced thin, stems removed
4 oz. crimini mushrooms, sliced thin, stems removed
4 oz. portobello mushrooms, sliced thin, stems removed
to taste, salt and pepper
2 (70-60 count) Idaho® Potatoes, sliced thin lengthwise DIRECTIONS:Saute shallot and garlic in oil until golden brown. Add mushrooms and saute until soft and tender. Season with salt and pepper. Cool and drain. Place sliced Idaho® Potatoes in one layer on a baking sheet lined with parchment paper and brushed with olive oil. Top each slice with 1 Tbsp. mushroom filling and place another potato slice on top. Bake in a preheated 350°F oven until golden brown, about 15 minutes. SERVINGS:5 servings From: Chef Bob Allison, Dandelion Restaurant, Boulder, Colorado PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION