Recipe of Speedy Herbed Rosti with Wild Mushrooms

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We hope you got benefit from reading it, now let's go back to herbed rosti with wild mushrooms recipe. You can have herbed rosti with wild mushrooms using 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Herbed Rosti with Wild Mushrooms:

1. Provide 2 large of Russet potatoes ( about 1 1/4 pounds ).
2. Take 1 of Leek ( white and pale green parts only, washed , cut into julienne).
3. You need 1 tsp of Finely chopped fresh thyme leaves.
4. Use 2 tbsp of Unsalted butter.
5. Prepare 2 tbsp of Olive oil.
6. Use of Coarse salt and fresh ground pepper.
7. Prepare of For mushrooms.
8. You need 2 tbsp of Unsalted butter.
9. Prepare 1/2 small of leek ( cut into julienne, only white and pale green parts).
10. You need 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. Get of For serving.
13. You need 2 oz of Fresh goat cheese ( softened ).

Steps 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 ..

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