MM: Potato Nests With Sauteed Shiitake Mushrooms
---------- Recipe via Meal-Master (tm) v8.06

Title: Potato Nests With Sauteed Shiitake Mushrooms
Categories: Sidedish
Yield: 1 servings

3 lg Russet; (baking) potatoes
Vegetable oil for
-deep-frying the nests
A 3 3/4 inch potato nest
-fryer
Coarse salt for sprinkling
-the nest

-----------------FOR THE MUSHROOM MIXTURE-----------------
1/2 Stick; (1/4 cup) unsalted
-butter
1 lb Fresh shiitake mushrooms;
-stems discarded and the
-caps sliced
Thin
1/4 c Medium-dry Sherry
2 tb Heavy cream
2 tb Finely chopped fresh parsley
-leaves

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 375°F. 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 wires 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 350°F. oven.

Make the mushroom mixtu 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. 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

-----