Ingredients for Rosti With Mushrooms
- 1 kg Yukon Gold potatoes, peeled
- 4 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- Button Mushrooms
- Fresh Rosemary
- Salt And Pepper
- Vegetable Oil
- Fresh Parsley
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How to Make Rosti With Mushrooms
- Place potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until tender but still firm in the center.
- Drain the potatoes and let them cool completely.
- Peel the cooled potatoes and refrigerate for at least 4 hours, or preferably overnight.
- Meanwhile, in a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until softened, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook until lightly browned and tender, about 8-10 minutes.
- Transfer the onion and mushroom mixture to a bowl and refrigerate until chilled.
- Grate the chilled potatoes using a box grater into a large bowl.
- Add the chilled mushroom mixture, chopped rosemary, salt, and pepper to the grated potatoes. Gently mix to combine.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in an 8-inch nonstick skillet over medium-high heat.
- Press about half of the potato mixture evenly into the hot skillet to form a flat rosti.
- Reduce the heat to medium and cook for 5-7 minutes, or until the underside is golden brown and crispy.
- Carefully invert the rosti onto a plate.
- Add 1 tablespoon of butter to the skillet. Slide the uncooked side of the rosti back into the skillet.
- Cook for another 5-7 minutes, or until the second side is golden brown and crispy.
- Repeat steps 9-14 with the remaining potato mixture.
- Garnish with fresh parsley and serve immediately with grilled chops or steaks.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
52g
Carbs
9g
