Potato Nests With Sauteed Shiitake Mushrooms
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 large
Baking Potatoes (russet)1 cup
Unsalted Butter1 cup
Sherry (medium-dry)2 tbsps
Heavy CreamDirections:
1
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
2
Drain the potatoes well and pat them dry thoroughly with paper towels
3
In a deep-fat fryer or deep kettle heat 4 inches of the oil until it registers 375°F
4
On a deep-fat thermometer
5
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
6
Dip the smaller basket into the oil, press it into the potato-lined larger basket, and clamp the basket handles together firmly
7
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
8
Remove the fryer from the oil, detach the larger basket, and let the potato nest cool on the smaller basket for 3 minutes
9
Using a small sharp knife, pry off the potato nest carefully from the smaller basket, inserting the knife tip between the wires to loosen the nest
10
Make 5 more nests in the same manner with the remaining potatoes, sprinkle all the nests with the salt, and keep them warm
11
The nests may be made 3 hours in advance and reheated in a 350°F
12
Oven
13
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
14
Drain the potatoes well and pat them dry thoroughly with paper towels
15
In a deep-fat fryer or deep kettle heat 4 inches of the oil until it registers 375°F
16
On a deep-fat thermometer
17
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
18
Dip the smaller basket into the oil, press it into the potato-lined larger basket, and clamp the basket handles together firmly
19
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
20
Remove the fryer from the oil, detach the larger basket, and let the potato nest cool on the smaller basket for 3 minutes
21
Using a small sharp knife, pry off the potato nest carefully from the smaller basket, inserting the knife tip between the wires to loosen the nest
22
Make 5 more nests in the same manner with the remaining potatoes, sprinkle all the nests with the salt, and keep them warm
23
The nests may be made 3 hours in advance and reheated in a 350°F
24
Oven
25
Make the mushroom mixture: In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the mushrooms, stirring, until they are tender
26
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
27
In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the mushrooms, stirring, until they are tender
28
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
29
Divide the mushroom mixture among the potato nests
30
Divide the mushroom mixture among the potato nests