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Hi my mother, at this time you get make recipe Herbed Rosti with Wild Mushrooms with 13 ingredients and 9 steps. Below this is how to prepare, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Herbed Rosti with Wild Mushrooms.

Ingredients all Herbed Rosti with Wild Mushrooms #

1. Prepare 2 large : Russet potatoes ( about 1 1/4 pounds ).

2. Needed 1 : Leek ( white and pale green parts only, washed , cut into julienne).

3. Prepare 1 tsp : Finely chopped fresh thyme leaves.

4. Needed 2 tbsp : Unsalted butter.

5. Prepare 2 tbsp : Olive oil.

6. Prepare : Coarse salt and fresh ground pepper.

7. Prepare : For mushrooms.

8. Prepare 2 tbsp : Unsalted butter.

9. Prepare 1/2 small : leek ( cut into julienne, only white and pale green parts).

10. Needed 4 oz : Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved.

11. Prepare 1/4 cup : Chicken stock.

12. Needed : For serving.

13. Prepare 2 oz : Fresh goat cheese ( softened ).

If all main ingredients Herbed Rosti with Wild Mushrooms it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Step by Step Cooking 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 ..

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