Easiest Way to Cook Yummy Herbed Rosti with Wild Mushrooms

Easiest Way to Cook Yummy Herbed Rosti with Wild Mushrooms Delicious, fresh and tasty.

Herbed Rosti with Wild Mushrooms. Home » All Recipes » Herbed Wild Rice with Mushrooms. Make weeknight dinners exciting again with this quick, easy, healthy, and incredibly flavorful side dish! You'll never make wild rice from a box again!

Dried porcini give the wild mushroom gravy a woodsy flavor boost.

Learn how to cook perfectly fluffy quinoa in this video.

It's easy once you know my tips! (Spoiler: Don't cover the pot while cooking!).

You can have Herbed Rosti with Wild Mushrooms using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Herbed Rosti with Wild Mushrooms

1. It’s 2 large of Russet potatoes ( about 1 1/4 pounds ).

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

3. It’s 1 tsp of Finely chopped fresh thyme leaves.

4. It’s 2 tbsp of Unsalted butter.

5. Prepare 2 tbsp of Olive oil.

6. Prepare of Coarse salt and fresh ground pepper.

7. It’s of For mushrooms.

8. It’s 2 tbsp of Unsalted butter.

9. It’s 1/2 small of leek ( cut into julienne, only white and pale green parts).

10. It’s 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. You need of For serving.

13. You need 2 oz of Fresh goat cheese ( softened ).

Rosemary and thyme add rich savory flavor to this wild rice side dish.

Photo credit: Sydney Kramer from Crepes of Wrath.

Heat oil in medium skillet on medium heat.

Potato rosti with wild mushrooms and manchego cheese recipe.

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 ..

Wild mushrooms are combined here with hadr ewe's.

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September.

Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license.

Healthy Meals Made Easy by Chef Bill Kolhoff Produced by RL Creative.

Roasted small potatoes and wild mushrooms are seasoned with fresh tarragon and garlic and drizzled with sherry vinegar for a Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes.