INGREDIENTS

INSTRUCTIONS

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  Recipe by: Cooking Live Show #CL8849  Posted to
MC-Recipe Digest V1 #939 by The Meades  <kmeade@idsonline.com> on Nov
30, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 578
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 386.1mg
Potassium: 2659.8mg
Carbohydrates: 134.1g
Fiber: 25.8g
Sugar: 62.6g
Protein: 19.9g