Herbed Rosti with Wild Mushrooms
Herbed Rosti with Wild Mushrooms

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, herbed rosti with wild mushrooms. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Herbed Rosti with Wild Mushrooms is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Herbed Rosti with Wild Mushrooms is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook herbed rosti with wild mushrooms using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Herbed Rosti with Wild Mushrooms:
  1. Take 2 large Russet potatoes ( about 1 1/4 pounds )
  2. Get 1 Leek ( white and pale green parts only, washed , cut into julienne)
  3. Make ready 1 tsp Finely chopped fresh thyme leaves
  4. Prepare 2 tbsp Unsalted butter
  5. Make ready 2 tbsp Olive oil
  6. Get Coarse salt and fresh ground pepper
  7. Take For mushrooms
  8. Prepare 2 tbsp Unsalted butter
  9. Make ready 1/2 small leek ( cut into julienne, only white and pale green parts)
  10. Prepare 4 oz Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved
  11. Prepare 1/4 cup Chicken stock
  12. Prepare For serving
  13. Get 2 oz Fresh goat cheese ( softened )
Instructions to make Herbed Rosti with Wild Mushrooms:
  1. 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
  2. You should have 3 cups of potatoes.
  3. Toss together potato, leek, and thyme , and season with 3/4 cup of salt and 1/4 teaspoon pepper.
  4. Melt 1 tablespoon butter in a 10 inch ovenproof pan over medium high heat. , swirling to coat evenly.
  5. Add potato mixture, and cook, pressing down lightly with large spatula. Until bottom is golden and releases easily from pan, about 4 minutes.
  6. 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.
  7. Transfer to oven ( since you are using ovenproof pan) and cook until deep golden brown. About 12-15 minutes
  8. 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 .
  9. 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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