Recipe of Homemade Herbed Rosti with Wild Mushrooms
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Speedy Herbed Rosti with Wild Mushrooms. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Herbed Rosti with Wild Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Herbed Rosti with Wild Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Herbed Rosti with Wild Mushrooms is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Herbed Rosti with Wild Mushrooms estimated approx 15 mins.
To get started with this recipe, we have to first prepare a few components. You can cook Herbed Rosti with Wild Mushrooms using 13 ingredients and 9 steps. Here is how you can achieve it.
A favorite Swiss potato dish made with grated potatoes and butter /oil combination . I add wild mushrooms, the recipe from Marta Steward's. Hope you like it.
Ingredients and spices that need to be Take to make Herbed Rosti with Wild Mushrooms:
- 2 large Russet potatoes ( about 1 1/4 pounds )
- 1 Leek ( white and pale green parts only, washed , cut into julienne)
- 1 tsp Finely chopped fresh thyme leaves
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- Coarse salt and fresh ground pepper
- For mushrooms
- 2 tbsp Unsalted butter
- 1/2 small leek ( cut into julienne, only white and pale green parts)
- 4 oz Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved
- 1/4 cup Chicken stock
- For serving
- 2 oz Fresh goat cheese ( softened )
Steps to make Herbed Rosti with Wild Mushrooms
- Heat oven to 400°F . Peel potatoes and grate on the large holes of a box grater. Soak in water to cover for 5 minutes. Lift out with your hands and squeeze out liquid. Then squeeze out excess liquid in a clean kitchen towel. Or paper towel
- You should have 3 cups of potatoes.
- Toss together potato, leek, and thyme , and season with 3/4 cup of salt and 1/4 teaspoon pepper.
- Melt 1 tablespoon butter in a 10 inch ovenproof pan over medium high heat. , swirling to coat evenly.
- Add potato mixture, and cook, pressing down lightly with large spatula. Until bottom is golden and releases easily from pan, about 4 minutes.
- Invert Rosti onto a plate . Add remaining 1 tablespoon butter and oil and swirl to coat pan.carefully slide Rosti back into pan uncooked side down and cook until starting to brown underneath , about 3 minutes.
- Transfer to oven ( since you are using ovenproof pan) and cook until deep golden brown. About 12-15 minutes
- Meanwhile , sauté mushrooms. Melt the butter in a medium skillet over medium high heat. Cook leek until translucent, stirring, about 1 min. Add mushrooms , season with salt and pepper, sauté until golden, about 4 mins. Stir in stock and cook until reduced and slightly thickened and mushrooms have softened, 3, 4 mints .
- Slide baked Rosti out of pan onto a serving platter. Spoon dollops of goat cheese in center of Rosti. And spoon mushroom mixture over top. Cut into wedges and serve immediately .
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