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