Herbed Rosti with Wild Mushrooms
Herbed Rosti with Wild Mushrooms

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, herbed rosti with wild mushrooms. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Herbed Rosti with Wild Mushrooms is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Herbed Rosti with Wild Mushrooms is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Take 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. Make ready 1 tsp Finely chopped fresh thyme leaves
  4. Get 2 tbsp Unsalted butter
  5. Take 2 tbsp Olive oil
  6. Make ready Coarse salt and fresh ground pepper
  7. Get For mushrooms
  8. Make ready 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. Get For serving
  13. Make ready 2 oz Fresh goat cheese ( softened )
Steps 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 is going to wrap it up for this exceptional food herbed rosti with wild mushrooms recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!