Rosti Potatoes With Madeira Mushrooms Recipe - Cooking Index
Rosti Potatoes With Madeira Mushrooms Recipe - Cooking Index
| 1 | Idaho potato - peeled, and (large) | |
| Steamed for 15 minutes | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Clarified butter or oil - as needed | ||
| 1 tablespoon | 15ml | Butter |
| 3 oz | 85g | Shiitake mushrooms - stemmed, sliced |
| 3 oz | 85g | Button mushrooms - sliced |
| 1 teaspoon | 5ml | Thyme |
| 1 tablespoon | 15ml | Chopped shallots |
| 1/4 cup | 59ml | Madeira |
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
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9459) - from the TV FOOD NETWORK
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