Mushroom and Idaho® Potato Lasagna | Idaho Potato Commission
Balsamic Glaze: Prepare a balsamic glaze by slowly reducing the balsamic vinegar by half. Be careful not to burn the vinegar or cook it too quickly, as this will cause the glaze to taste bitter. Once...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Slotted spoon
- Skillet
- Spatula
- Measuring spoon
- Stove
- Plate
- Whisk
Ingredients
- 1 cup aged balsamic vinegar
- 1 large Idaho® potato, peeled
- Olive oil for cooking
- 6 ounces Pecorino Romano or Parmigiano-Reggiano cheese
- 1 tablespoon chopped flat-leaf parsley
- 1/2 lb wild mushrooms, thickly sliced or quartered
- Olive oil, as needed
- 4-6 ounces heavy cream
- 3 ounces baby spinach
- Salt
- pepper
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