Rosti Potatoes With Madeira Mushrooms
By á-174942
Ingredients
- 1 large Idaho potato peeled, and steamed for 15 minutes
- Salt to taste
- Freshly-ground black pepper to taste
- Clarified butter or oil as needed
- 1 tablespoon butter
- 3 ounces shiitake mushrooms stemmed, sliced
- 3 ounces button mushrooms sliced
- 1 teaspoon thyme
- 1 tablespoon chopped shallots
- 1/4 cup Madeira
Details
Servings 1
Preparation
Step 1
Cool potatoes and rub through the large holes of the grater onto a baking sheet or tray. Toss lightly with a sprinkling of salt and pepper, leaving them loosely massed; set aside, until ready to use.
Film a frying pan with clarified butter or oil, and when hot, spread in 1/2 to 2/3 cup of grated potato. Saute over moderate heat for 4 to 5 minutes, pressing the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip over, and saute to brown the other side a few minutes more. Transfer to a baking sheet, and keep warm while finishing the rest.
Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; saute 5 minutes. Add shallots; saute until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Set sauce aside.
This recipe yields ?? servings
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