How to Make Award-winning Herbed Rosti with Wild Mushrooms

Herbed Rosti with Wild Mushrooms - Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, herbed rosti with wild mushrooms. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Herbed Rosti with Wild Mushrooms

To begin with this particular recipe, we must prepare a few components. You can have Herbed Rosti with Wild Mushrooms using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Herbed Rosti with Wild Mushrooms

  1. You need 2 large of Russet potatoes ( about 1 1/4 pounds ).
  2. Take 1 of Leek ( white and pale green parts only, washed , cut into julienne).
  3. Prepare 1 tsp of Finely chopped fresh thyme leaves.
  4. Prepare 2 tbsp of Unsalted butter.
  5. You need 2 tbsp of Olive oil.
  6. You need of Coarse salt and fresh ground pepper.
  7. Get of For mushrooms.
  8. Make ready 2 tbsp of Unsalted butter.
  9. It's 1/2 small of leek ( cut into julienne, only white and pale green parts).
  10. It's 4 oz of Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved.
  11. Take 1/4 cup of Chicken stock.
  12. Make ready of For serving.
  13. Prepare 2 oz of Fresh goat cheese ( softened ).

Herbed Rosti with Wild Mushrooms comprehensive

  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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