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1
In a large skillet heat 3 tablespoons clarified butter over moderate heat and saute the shallots until golden.
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2
Add the sliced mushrooms and cook, stirring frequently, until mushrooms release their liquid and the liquid has evaporated.
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3
Season the mushrooms with the nutmeg, salt and pepper.
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4
Remove the skillet from the heat and set aside.
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5
Peel a potato and coarsely grate into a bowl of cold water.
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6
Repeat procedure for the remaining potatoes.
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7
Heat 3 tablespoons clarified butter in a 6- to 8-inch heavy skillet over moderate heat until hot but not smoking.
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8
Drain 1/2 of the grated potatoes on paper towels and pat dry.
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9
Season with salt and pepper and toss to combine.
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10
In the heated skillet carefully spread out half of the seasoned potatoes.
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11
Top with half of the cooked mushrooms and then spread the other half of the seasoned potatoes on top.
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12
Using a spatula gently press down the potatoes and drizzle with 1 to 2 tablespoons of clarified butter.
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13
Cook until golden brown about 15 minutes.
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14
When potato cake is golden brown gently slide it on to a flat pot lid or plate.
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15
Invert skillet over potato cake and flip, uncooked side down, into skillet.
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16
Drizzle 3 tablespoons butter around edges of the potato cake and continue to cook until golden brown.
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17
Transfer to a baking sheet and keep warm in 300 degree F. oven.
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18
Repeat process with remaining potatoes and mushrooms.
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19
Cut potato and mushroom cakes into wedges and serve hot.
