4 large russet potatoes, peeled, steamed & coarsely grated
salt & pepper to taste
75 – 90 ml butter or oil 5 – 6 tbsp
45 ml butter 3 tbsp
84 g shiitake mushrooms, stemmed & sliced 3 oz
84 g button mushrooms, sliced 3 oz
5 ml thyme 1 tsp
15 ml shallots, chopped 1 tbsp
50 ml madeira 1/4 cup
Toss potatoes lightly with salt and pepper. Set aside until ready to use. Melt about 1 tablespoon (15 ml) butter in non-stick pan. Spread in 1/2 to 2/3 cup (125 – 150 ml) 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 3 tablespoons (45 ml) butter in heavy 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. Serve over potato cakes.
Serves 6