Recipe: Perfect Herbed Rosti with Wild Mushrooms

Herbed Rosti with Wild Mushrooms. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. For the roast, choose a selection of mushrooms, both wild and tame, for the best flavor. Choose beef tenderloin, tri-tip loin or boneless ribeye roast -roasts that require less cooking time.

Add mushrooms; cook and stir over medium-low heat until mixture boils. Potato rosti with wild mushrooms and manchego cheese recipe. Wild mushrooms are combined here with hadr ewe's. You can have Herbed Rosti with Wild Mushrooms using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Herbed Rosti with Wild Mushrooms

1. Prepare 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. You need 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. Prepare 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. It's 1/4 cup of Chicken stock.
12. It's of For serving.
13. You need 2 oz of Fresh goat cheese ( softened ).

What Type of Wild Rice is Used? I'll admit to y'all, wild rice isn't something I'm super knowledgeable about (ahem, like I said, I was a little late on Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. This helps to seal in the juices while it is roasting making it extremely tender and flavorful. Dried porcini mushrooms give this cremini-and-oyster-mushroom gravy a woodsy flavor boost.

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 ..

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. Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Arrange the mushrooms in a roasting tray in a single layer. Learn how to make Roasted wild mushrooms with fontina cheese & see the Smartpoints value of this great recipe.