Potato and Forest Mushroom Lasagna

• 2 large russet potatoes (peeled and trimmed into blocks)
• 14 cup melted unsalted butter
• 1 pinch coarse salt
• 14 cup unsalted butter
• 2 12 cups thinly sliced cremini mushrooms (stems removed)
• 1 14 cups thinly sliced portabella mushrooms (stems and gills removed)
• 1 large shallot, finely chopped
• 1 tablespoon chopped chives
• salt and pepper

1. Potatoes:.
2. Preheat oven to 350 degrees F.
3. Line a baking sheet with parchment paper.
4. Brush with melted butter and sprinkle with salt.
5. Using a mandoline, slice potatoes 1/8" thick.
6. Arrange potato slices in single layer on parchment.
7. Brush with more melted butter, and sprinkle with salt.
8. Cover with a second piece of parchment paper.
9. Bake for 12-15 mins or until fork tender.
10. Set aside.
11. Mushrooms:.
12. Melt butter in large saute pan.
13. Add mushrooms.
14. Cook mushrooms on medium heat until all liquid has disappeared.
15. Add shallots and chives.
16. Season with salt and pepper to taste.
17. Remove from heat, cool slightly.
18. Assembly:.
19. Preheat oven to 350 degrees F.
20. On a baking sheet, create a layer of potato topped with a layer of mushroom mix.
21. Alternate ingredients, creating three layers of mushroom and ending with a layer of potato.
22. Place another baking sheet on top of lasagna with a weight (5 lbs) on top.
23. Allow lasagna to compress for 1 hour.
24. Before serving, place lasagna in preheated oven for 5-7 mins or until warmed through.

russet potatoes, butter, coarse salt, unsalted butter, cremini mushrooms, portabella mushrooms, shallot, chives, salt

Taken from www.food.com/recipe/potato-and-forest-mushroom-lasagna-358473 (may not work)