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Chop all the herbs and veggies and set aside. Place two skillets over medium heat. In a mixing bowl, mix all the ingredients for the potato pancakes, along with ½ teaspoon salt and ¼ teaspoon ground pepper.
In one skillet, add 2 tablespoons butter, followed by the mushrooms, garlic and thyme. Stir and allow the mushrooms to often a bit, then salt and pepper to taste. Add the sherry. Continue cooking, stirring occasionally, until the sherry is completely adsorbed and the mushrooms start to caramelized.
Meanwhile, place a small pat of butter in the second skillet. Swirl the melted butter around, then add ½ cup potato batter. Cook until the bottom is golden and the sides are firm. Then flip and continue cooking, 2-4 minutes per side. Repeat with the remaining batter.
Once the boxties are finished cooking, add 2 tablespoons each of butter and flour to the same skillet. Whisk and bubble for 1-2 minutes, then add the Irish whiskey, stock, and mustard. Continue whisking the gravy until your desired consistency is reached. Salt and pepper to taste.
To serve: Place one boxty on each plate. Evenly distribute the sautéed mushrooms on top of each boxty and fold over. Pour warm gravy over the potato pancakes and serve immediately.