Wild Mushroom Idaho Potato Pave with Tomato Coulis
A sophisticated French-inspired layered potato terrine featuring paper-thin Idaho russets alternated with caramelized shiitake mushrooms, slow-baked under pressure to create dense, sliceable layers. The resulting pave delivers rich, earthy flavors with a unique dense texture that contrasts beautifully with bright tomato coulis and herb oil. Perfect for upscale dinner parties or special occasions where an elegant vegetarian side dish is desired. This technique transforms humble potatoes into restaurant-quality presentation.
Ingredients
- 6 each Idaho Russet potatoes
- 1 cup heavy cream
- ½ cup butter, unsalted, divided
- 1 pound shiitake mushrooms, stemmed, finely chopped
- ¼ cup parsley, minced
- Salt and pepper, to taste
- 4 tablespoons grapeseed oil
- 1 ½ cup fresh tomato coulis
- ¼ cup red wine reduction, with herbs
- 2 tablespoons herb oil, basil, sage, or thyme
Instructions
- 1
Slice potatoes paper-thin lengthwise using mandolin
- 2
Toss sliced potatoes with cream in large bowl to coat and prevent oxidation
- 3
Heat 1/4 cup butter in large skillet over medium-high heat until bubbling
- 4
Add chopped mushrooms and cook, stirring often, until moisture evaporates and mixture caramelizes
- 5
Remove from heat, cool slightly, then stir in parsley and season with salt and pepper
- 6
Line two 8x5-inch loaf pans with foil, allowing overhang, and butter thoroughly
- 7
Layer potato slices in double shingled layer in bottom of each pan
- 8
Spread 1/4 cup mushroom mixture evenly over potato layer
- 9
Repeat layering 2 more times, ending with potato layer on top
- 10
Cover with buttered foil pieces, place another pan on top and weight with brick or heavy oven-proof object
- 11
Bake in convection oven for 1 1/2 hours at 375 degrees F
- 12
Cool to room temperature, then refrigerate 8 hours or overnight with weights in place
- 13
Remove from pans, remove foil, and cut into desired shapes
- 14
Heat oil in small skillet over medium-high heat
- 15
Saute pave pieces 3-4 minutes per side to brown
- 16
Finish in oven for 10 minutes at 375 degrees F until heated through
- 17
Serve with tomato coulis, red wine reduction drizzle, and herb oil dots
Tips
Use a sharp mandolin for paper-thin, uniform potato slices to ensure even cooking and proper layering.
Keep weights on during entire cooling and refrigeration process to compress layers into a sliceable terrine.
Allow pave to come to room temperature before final sauteing to ensure even heating throughout.
Good to Know
Refrigerate up to 3 days after initial preparation. Reheat portions as needed.
Must be made at least 8 hours ahead for proper setting. Can prepare up to 2 days in advance.
Serve warm as an elegant side dish with the tomato coulis and herb oil garnishes as specified.
Common Mistakes
Use proper weights during compression to avoid loose, crumbly texture.
Slice potatoes uniformly thin to ensure even cooking throughout layers.
Cool completely before refrigeration to prevent condensation and soggy layers.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a mandolin?
While possible with a very sharp knife, a mandolin ensures the paper-thin, uniform slices essential for proper layering and even cooking throughout the terrine.
What if my pave falls apart when slicing?
Ensure adequate compression time with weights and that the pave is properly chilled. Cut with a sharp knife in sawing motion rather than pressing down.
How long will this keep in the refrigerator?
The prepared pave will keep for up to 3 days refrigerated. Reheat individual portions in a skillet and oven as directed for best results.