Side Pannel
Wild Mushroom and Potato Rosti
Wild Mushroom and Potato Rosti
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 3/4 c Clarified unsalted butter
- 2 Shallots; finely chopped
- 1 lb Mixed wild mushrooms;
- -including morels,
- -shiitakes, chanterelles,
- -oyster, and/or white
- -cultivated mushrooms,
- -sliced
- 1/2 ts Ground nutmeg
- Salt and freshly ground
- -black pepper
- 4 lg Idaho potatoes
Directions
In a large skillet heat 3 tablespoons clarified butter over moderate heat
and saute the shallots until golden. Add the sliced mushrooms and cook,
stirring frequently, until mushrooms release their liquid and the liquid
has evaporated. Season the mushrooms with the nutmeg, salt and pepper.
Remove the skillet from the heat and set aside.
Peel a potato and coarsely grate into a bowl of cold water. Repeat
procedure for the remaining potatoes. Heat 3 tablespoons clarified butter
in a 6- to 8-inch heavy skillet over moderate heat until hot but not
smoking. Drain 1/2 of the grated potatoes on paper towels and pat dry.
Season with salt and pepper and toss to combine. In the heated skillet
carefully spread out half of the seasoned potatoes. Top with half of the
cooked mushrooms and then spread the other half of the seasoned potatoes on
top. Using a spatula gently press down the potatoes and drizzle with 1 to 2
tablespoons of clarified butter. Cook until golden brown about 15 minutes.
When potato cake is golden brown gently slide it on to a flat pot lid or
plate. Invert skillet over potato cake and flip, uncooked side down, into
skillet. Drizzle 3 tablespoons butter around edges of the potato cake and
continue to cook until golden brown. Transfer to a baking sheet and keep
warm in 300 degree F. oven. Repeat process with remaining potatoes and
mushrooms. Cut potato and mushroom cakes into wedges and serve hot. Yield:
6 to 8 servings
NOTES : Cooking Live
and saute the shallots until golden. Add the sliced mushrooms and cook,
stirring frequently, until mushrooms release their liquid and the liquid
has evaporated. Season the mushrooms with the nutmeg, salt and pepper.
Remove the skillet from the heat and set aside.
Peel a potato and coarsely grate into a bowl of cold water. Repeat
procedure for the remaining potatoes. Heat 3 tablespoons clarified butter
in a 6- to 8-inch heavy skillet over moderate heat until hot but not
smoking. Drain 1/2 of the grated potatoes on paper towels and pat dry.
Season with salt and pepper and toss to combine. In the heated skillet
carefully spread out half of the seasoned potatoes. Top with half of the
cooked mushrooms and then spread the other half of the seasoned potatoes on
top. Using a spatula gently press down the potatoes and drizzle with 1 to 2
tablespoons of clarified butter. Cook until golden brown about 15 minutes.
When potato cake is golden brown gently slide it on to a flat pot lid or
plate. Invert skillet over potato cake and flip, uncooked side down, into
skillet. Drizzle 3 tablespoons butter around edges of the potato cake and
continue to cook until golden brown. Transfer to a baking sheet and keep
warm in 300 degree F. oven. Repeat process with remaining potatoes and
mushrooms. Cut potato and mushroom cakes into wedges and serve hot. Yield:
6 to 8 servings
NOTES : Cooking Live
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