Potato & Portabella Napoleons

Preheat oven to 350 degrees. Line two baking sheets with a Silpat or parchment paper and drizzle with olive oil. Slice potatoes into 1/8 inch thick slices using a mandoline slicer or a sharp knife. Arrange 48 of the most uniform potato slices in a single layer on the pans. Brush potatoes with olive oil. Sprinkle with salt and pepper. Cover with another sheet of parchment. Bake potatoes until tender, but not browned, about 15 Minutes. Remove from oven.

Heat canola oil in a large skillet. Add portabella mushrooms and sauté until softened, about four minutes. Add shiitake mushrooms and sauté for three more minutes, until almost soft. Add white wine, chicken stock and shallots and simmer, uncovered, until the shallots are translucent and liquid is almost evaporated. Season with salt and pepper. Mushrooms can be prepared two days ahead and stored in the refrigerator.

Lay 8 potato slices on the pan. Spread with 1 tablespoon mushroom mixture. Top with another potato slice and then with more mushrooms. Repeat layering until you have stacks of four potato slices. When you finish stacking the eight "napoleons", place another baking sheet on top to compress the layers. Let stand at room temperature for one to two hours. Remove top pan. (Up to this point the dish can be prepared one day ahead and refrigerated.)

Preheat oven to 350 degrees. Bake napoleons for 10 Minutes, until heated through and top potatoes are crisp. Garnish with chopped parsley.