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Before you jump to Herbed Rosti with Wild Mushrooms recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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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 cook herbed rosti with wild mushrooms using 13 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Herbed Rosti with Wild Mushrooms:

1. Use 2 large Russet potatoes ( about 1 1/4 pounds )
2. Provide 1 Leek ( white and pale green parts only, washed , cut into julienne)
3. Prepare 1 tsp Finely chopped fresh thyme leaves
4. You need 2 tbsp Unsalted butter
5. Use 2 tbsp Olive oil
6. Prepare Coarse salt and fresh ground pepper
7. Prepare For mushrooms
8. Take 2 tbsp Unsalted butter
9. Prepare 1/2 small leek ( cut into julienne, only white and pale green parts)
10. Get 4 oz Fresh wild Mushrooms ( such as shiitake, oyster, or button , cremini) wiped clean, halved
11. Use 1/4 cup Chicken stock
12. Take For serving
13. You need 2 oz Fresh goat cheese ( softened )

Instructions 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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