Cannelloni of Potato and Wild Mushrooms | Idaho Potato Commission

Ingredients

• <strong>Mushroom Filling</strong>
• 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
• <strong>Potatoes</strong>
• 1/4 cup of unsalted butter, melted
• 2 large Idaho® Potatoes, peeled and trimmed, making one long side flat
• <strong>Assembly</strong>
• 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
• 1 teaspoon chopped Italian parsley