INGREDIENTS

INSTRUCTIONS

FOR THE POTATO NESTS
FOR THE MUSHROOM MIXTURE
Make the potato nests:
Peel the potatoes, transferring them as they are peeled to a bowl of cold
water, and grate them coarse, returning them as they are grated to the bowl
of water. Drain the potatoes well and pat them dry thoroughly with paper
towels. In a deep-fat fryer or deep kettle heat 4 inches of the oil until
it registers 375F. on a deep-fat thermometer. Dip the larger basket of the
potato nest fryer into the oil, remove it, and line the bottom and side
with some of the potatoes, being careful not burn your fingers. Dip the
smaller basket into the oil, press it into the potato-lined larger basket,
and clamp the basket handles together firmly. Plunge the fryer into the oil
and fry the potato nest for 1 to 3 minutes, or until it is crisp, golden,
and cooked through at the bottom. Remove the fryer from the oil, detach the
larger basket, and let the potato nest cool on the smaller basket for 3
minutes. Using a small sharp knife, pry off the potato nest carefully from
the smaller basket, inserting the knife tip between the wir es to loosen
the nest. Make 5 more nests in the same manner with the remaining potatoes,
sprinkle all the nests with the salt, and keep them warm. The nests may be
made 3 hours in advance and reheated in a 350F. oven.
Make the mushroom mixture:
In a large skillet heat the butter over moderately high heat until the foam
subsides and in it saute the mushrooms, stirring, until they are tender.
Stir in the Sherry, boil the mixture for 1 minute, or until the liquid is
evaporated, and stir in the cream, the parsley, and salt and pepper to
taste.
Divide the mushroom mixture among the potato nests.
Serves 6.
Gourmet March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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