Herbed Rosti with Wild Mushrooms
Herbed Rosti with Wild Mushrooms

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, herbed rosti with wild mushrooms. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Herbed Rosti with Wild Mushrooms is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Herbed Rosti with Wild Mushrooms is something that I have loved my entire life. They are nice and they look wonderful.

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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 can achieve it.

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

Dried porcini mushrooms give this cremini-and-oyster-mushroom gravy a woodsy flavor boost. For maximum flavor, David Tanis rubs the bird with butter seasoned with sage, thyme and garlic. Dried porcini give the wild mushroom gravy a woodsy flavor boost. This is a great flavor combination—wild mushrooms and balsamic vinegar.

Instructions 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 .

The recipe uses an herbed, garlicked goat cheese mixture, which melts much better and more evenly. This dish perks up quickly in the microwave, so it's a great last-minute piece of a meal. Mushrooms marry pork roast in this perfectly matched union of comfort-food flavors. Meanwhile, in same roasting pan, stir soup into pan drippings. Add mushrooms; cook and stir over medium-low heat until mixture boils.

So that is going to wrap it up for this special food herbed rosti with wild mushrooms recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!