Instructions: Cool potatoes and rub through the large holes of the grater onto a baking sheet or tray. Toss lightly with a sprinkling of salt and pepper, leaving them loosely massed; set aside, until ready to use.

Film a frying pan with clarified butter or oil, and when hot, spread in 1/2 to 2/3 cup of grated potato. Saute over moderate heat for 4 to 5 minutes, pressing the potatoes together lightly with a spatula, until the bottom has crusted and browned. Flip over, and saute to brown the other side a few minutes more. Transfer to a baking sheet, and keep warm while finishing the rest.

Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; saute 5 minutes. Add shallots; saute until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Set sauce aside.

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