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1
Put the potatoes in a pot, cover with cold water and boil for 10-15 minutes; Drain them well, cool, then peel and grate them.
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2
Heat 2 tablespoons of butter in a medium skillet; Add the onions and pancetta and saute for 5 to 6 minutes, just until the onions become tender; Add the potatoes, salt and pepper; Mix well.
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3
Melt the remaining butter and add to the potatoes, gently pressing them tightly together forming a galette...they will look like one giant hash brown; Let it cook for 10 minutes, adding a little butter around the edges and shaking the pan often.
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4
While gently turning the galette over with a large plate or extra large spatula, add some butter to the pan; Let the galette slide back into the pan to cook the other side; Add more butter and let it cook until golden brown, around 7 minutes; Remove the pan from the stove and keep the galette warm.
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5
In another pan, heat the rest of the butter; Add the mushrooms and saute for 3 to 5 minutes, just until they are tender, but still firm; Add salt, pepper and the parsley; Put this mixture on top of the galette.
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6
*To clarify butter: melt the butter over low heat, then cool in the refrigerator; Gently pour the pure butter in a separate bowl, and discard the watery deposit.
