Easiest Way to Summer At Home Herbed Rosti with Wild Mushrooms

Easiest Way to Summer At Home Herbed Rosti with Wild Mushrooms Delicious, fresh and tasty.

Herbed Rosti with Wild Mushrooms. Melt the butter in a medium skillet over medium high heat. Heat over medium low heat and whisk until smooth, add the chopped herbs, and season to taste. Add the butter liquid and add half of the potatoes, press into an even layer, season lightly with salt and pepper.

Combine broth and cornstarch, stirring with a whisk.

Add mushrooms and broth mixture to pan.

Heat oil in medium skillet on medium heat.

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

Ingredients of Herbed Rosti with Wild Mushrooms

1. It’s 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. You need 2 tbsp of Olive oil.

6. It’s of Coarse salt and fresh ground pepper.

7. You need 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. Prepare 4 oz of Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved.

11. Prepare 1/4 cup of Chicken stock.

12. You need of For serving.

13. You need 2 oz of Fresh goat cheese ( softened ).

Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet.

Season generously with kosher salt and pepper; drizzle.

This is a great flavor combination—wild mushrooms and balsamic vinegar.

The recipe uses an herbed, garlicked goat cheese mixture, which melts much better and more evenly.

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 ..

This dish perks up quickly in the microwave, so it's a great last-minute piece of a meal.

At this point, lift the mushrooms from the pan and set aside.

Add more oil and cook the next batch of mushrooms.

Repeat with the rest of the mushrooms and oil.

Mushrooms work with nearly any spice or seasoning combination.