Herbed Rosti with Wild Mushrooms

Name: How to cook Herbed Rosti with Wild Mushrooms - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Rae

Herbed Rosti with Wild Mushrooms

A favorite Swiss potato dish made with grated potatoes and butter /oil combination . I add wild mushrooms, the recipe from Marta Steward's. Hope you like it.

Ingredient

Food ration :

4 servings

Cooking time :

15 mins

2 large

Russet potatoes ( about 1 1/4 pounds )

Leek ( white and pale green parts only, washed , cut into julienne)

1 tsp

Finely chopped fresh thyme leaves

2 tbsp

leek ( cut into julienne, only white and pale green parts)

4 oz

Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved

1/4 cup

Fresh goat cheese ( softened )

Cooking instructions

* 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

* Step 2

You should have 3 cups of potatoes.

* Step 3

Toss together potato, leek, and thyme , and season with 3/4 cup of salt and 1/4 teaspoon pepper.

* Step 4

Melt 1 tablespoon butter in a 10 inch ovenproof pan over medium high heat. , swirling to coat evenly.

* Step 5

Add potato mixture, and cook, pressing down lightly with large spatula. Until bottom is golden and releases easily from pan, about 4 minutes.

* Step 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.

* Step 7

Transfer to oven ( since you are using ovenproof pan) and cook until deep golden brown. About 12-15 minutes

* Step 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 .

* Step 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 .