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Herbed Rosti With Wild Mushrooms Recipe

Herbed Rosti with Wild Mushrooms Recipe
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Cooking Time : 15 minutes
Serving : 4
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Prepare the ingredients before making Herbed Rosti with Wild Mushrooms in your home. Then, follow these steps below to serve Herbed Rosti with Wild Mushrooms for your family or friends.

Ingredients: Herbed Rosti with Wild Mushrooms

  • 2 large Russet potatoes ( about 1 1/4 pounds )
  • 1 Leek ( white and pale green parts only, washed , cut into julienne)
  • 1 tsp Finely chopped fresh thyme leaves
  • 2 tbsp Unsalted butter
  • 2 tbsp Olive oil
  • Coarse salt and fresh ground pepper
  • For mushrooms
  • 2 tbsp Unsalted butter
  • 1/2 small 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 Chicken stock
  • For serving
  • 2 oz Fresh goat cheese ( softened )

How to Make Herbed Rosti with Wild Mushrooms

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Herbed Rosti with Wild Mushrooms in your home by yourself.

    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 .
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