Rosti With Mushrooms Food

ROSTI WITH MUSHROOMS

Steps:

• In saucepan, cover potatoes with cold water, bring to boil, reduce heat, cover and simmer until potatoes are tender yet still firm in centre (about 15 minutes).
• Drain and cool; peel and refrigerate until chilled.
• Meanwhile, in skillet, melt 2 tbsp of the butter and cook onion & mushrooms until lightly browned.
• Transfer to bowl; refrigerate until chilled.
• Grate potatoes into large bowl; add mushroom mixture, rosemary and salt & pepper to taste.
• In 8 inch nonstick skillet, heat about 1 tbsp of remaining butter and 1 tbsp of the oil over medium-high heat; press half the potato mixture evenly over skillet.
• Reduce heat to medium; cook until underside is golden (5 to 7 minutes); invert onto plate.
• Heat about 1 tbsp butter in skillet; slide uncooked side of rosti into skillet; cook until golden (5 to 7 minutes).
• Repeat with remaining potato mixture.
• Garnish with parsley.

ROSTI WITH BACON, MUSHROOMS AND ONIONS

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool. Peel them. Using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions. Strip the leaves off the sprigs of thyme into the pan. Add mushrooms and cook for about 5 minutes until soft. Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture, See cook's note*. Using a spatula, pat the mixture into a round flat cake. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of Gruyere on each cake and melt under a hot grill or broiler. Turn the Rosti onto a plate and serve with a green salad, if desired.

ROSTI

Steps:

• Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
• The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
• For the first Rosti:
• Preheat the oven to 200 degrees F.
• Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
• For the second Rosti:
• Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.

ROSTI WITH MUSHROOMS

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Place the potatoes in a large pot of salted water over high heat; once the water comes to a boil, reduce the heat to medium and cook for 15 minutes or just until a skewer goes partly in but the potato still resists in the center (par-cooked)
• 3 Drain and let cool
• 4 While the potatoes are cooking, heat the butter and 1 tablespoon of the oil in a large nonstick skillet over medium heat
• 5 Add the onions and cook until they are soft and starting to brown at the edges, about 10 minutes
• 6 Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, then scrape the onions into a mixing bowl
• 7 Once the potatoes are cool enough to handle, use the large-holed side of a box grater to coarsely grate them into the bowl with the onions
• 8 Add the parsley, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and use your hands to combine
• 9 Taste, and add salt and pepper as needed
• 10 Shape into 12 patties and flatten slightly
• 11 Wipe out the skillet and return it to medium heat
• 12 Pour in 1 tablespoon of the oil
• 13 Working in batches to avoid overcrowding, pan-fry the rosti until golden brown, 4 to 6 minutes per side
• 14 (Add more oil to the pan between batches as needed
• 15 ) Transfer to a baking sheet and keep the fried rosti warm in the oven until ready to serve
• 16 Wipe out the skillet again and place it over high heat
• 17 Pour in the remaining 1 tablespoon of oil
• 18 Add the mushrooms, garlic and thyme; cook, stirring frequently, until the mushrooms exude their liquid and then start to lightly brown, 4 to 6 minutes
• 19 Add the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper; taste, and add more if needed
• 20 Wipe out the skillet again, then fill it with 2 to 3 inches of water
• 21 Add the vinegar
• 22 Bring it to a boil over high heat, then reduce the heat to medium or medium-low, so the water is gently bubbling
• 23 Working with one at a time, crack an egg into a measuring cup
• 24 Use a whisk to swirl the water, then quickly tip the egg into the vortex of water
• 25 Repeat with no more than 2 other eggs in the pan to avoid overcrowding
• 26 Poach the eggs until the whites are set but the yolks are still runny, about 4 minutes
• 27 Use a slotted spoon to transfer them to paper towels to drain
• 28 Repeat with the remaining eggs
• 29 To serve, set 2 rosti on each serving plate
• 30 Divide the mushrooms among the plates, and top each portion with a poached egg
• 31 Sprinkle with chives and serve right away

CHEESE ROSTI (ROSCHTI)

Steps:

• Place potatoes in large pot with chicken broth and add enough water to cover potatoes completely; bring to a boil and cook until potatoes are tender but still firm, about 15 minutes. Drain potatoes, transfer to a bowl and refrigerate until chilled, 8 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Grate potatoes, discarding any lumps or skin that don't pass through the grater.
• Heat olive oil and butter in a large, oven-proof skillet over medium-high heat. Saute onion and mushrooms in hot oil mixture until soft but not browned, 5 to 7 minutes. Stir potatoes into skillet. Season potato mixture with salt and black pepper; stir gently and shape into a large potato cake in the skillet.
• Cook the potato cake in the skillet until base of cake is browned, 5 to 10 minutes. Place a plate on top of the skillet, turn the skillet upside-down to remove the cake from the pan, and slide cake, browned-side up, back into skillet. Cook until the other side of the cake is browned, 5 to 10 minutes more. Sprinkle Swiss cheese over the top of the cake.
• Bake in the preheated oven until cheese melts and starts to brown, 10 to 20 minutes. Cool in the skillet for 10 minutes before slicing.

ROSTI WITH BACON, MUSHROOMS, ONION, AND HAVARTI

Steps:

• Boil the potatoes in their skins for 20 minutes, drain and leave to cool.
• Peel them and using a cheese grater, grate them into a large mixing bowl and sprinkle with salt.
• In a frying pan saute the bacon and onions and thyme.
• Add mushrooms and cook for about 5 minutes until soft.
• Combine with the potatoes and mix gently, taking care not to mash them too much.
• Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture (See cook's note at the bottom.)
• Using a spatula, pat the mixture into a round flat cake.
• Brown it over a high heat.
• When the bottom side is cooked flip it over.
• Repeat with remaining potatoes to make 6 cakes.
• Put 1/2 tablespoon of butter and a slice of cheese on each cake and melt under a hot grill or broiler.
• *Cook's note: We find that it's better to cook the Rosti individually using 3 or 4 spoonfuls to serve 1 person.