Herbed Rosti with Wild Mushrooms
Herbed Rosti with Wild Mushrooms

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, herbed rosti with wild mushrooms. It is one of my favorites. This time, I will make it a 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’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Herbed Rosti with Wild Mushrooms is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Get 2 large Russet potatoes ( about 1 1/4 pounds )
  2. Make ready 1 Leek ( white and pale green parts only, washed , cut into julienne)
  3. Take 1 tsp Finely chopped fresh thyme leaves
  4. Get 2 tbsp Unsalted butter
  5. Take 2 tbsp Olive oil
  6. Prepare Coarse salt and fresh ground pepper
  7. Get For mushrooms
  8. Get 2 tbsp Unsalted butter
  9. Take 1/2 small leek ( cut into julienne, only white and pale green parts)
  10. Take 4 oz Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved
  11. Prepare 1/4 cup Chicken stock
  12. Make ready 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 .

So that’s going to wrap it up with this exceptional food herbed rosti with wild mushrooms recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!