Easy Way to Make Yummy Herbed Rosti with Wild Mushrooms

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Herbed Rosti with Wild Mushrooms. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Herbed Rosti with Wild Mushrooms Recipe. Dried porcini mushrooms give this cremini-and-oyster-mushroom gravy a woodsy flavor boost. For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic.

You can cook Herbed Rosti with Wild Mushrooms using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Herbed Rosti with Wild Mushrooms

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

Heat oil in medium skillet on medium heat.Be the first to rate & review!The earthy flavors of these crepes will make a great side dish to accompany grilled beef, roast pork, or sautéed chicken breast.Herbed Pork with Sautéed Wild Mushrooms.

Herbed Rosti with Wild Mushrooms instructions

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 ..

Roast turkey and a rich, mushroom-studded gravy are a must on Thanksgiving!Rosemary and thyme add rich savory flavor to this wild rice side dish.Photo credit: Sydney Kramer from Crepes of Wrath.

Herbed Pork with Sautéed Wild Mushrooms. this link is to an external site that may or may not meet accessibility guidelines.Herbed-Lemon Turkey with Wild Mushroom Gravy.A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.This is a flavor combination that Andy has always liked—wild mushrooms and balsamic vinegar.It's the way he used to prepare.