Step-by-Step Guide to Cook Tasty Herbed Rosti with Wild Mushrooms

Herbed Rosti with Wild Mushrooms Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “Herbed Rosti with Wild Mushrooms” recipe we have found so far. This will be smell and look delicious.

Ingredients of Herbed Rosti with Wild Mushrooms

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

Herbed Rosti with Wild Mushrooms step by step

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 ..