Rosti with Mushrooms
Golden and crispy on the outside, soft and tender on the inside, this Rösti with Mushrooms recipe is a rustic yet elegant comfort food dish that’s perfect for any time of day. Featuring grated russet potatoes pan-fried to perfection, this Swiss-inspired potato pancake is topped with a savory medley of sautéed cremini mushrooms infused with garlic, fresh thyme, and a touch of cream for velvety richness. A sprinkle of fresh parsley adds a burst of color and flavor to round out the dish. Ideal as a hearty brunch, a unique appetizer, or a satisfying vegetarian main, this rösti is both simple to prepare and stunningly delicious. Don’t miss this easy recipe for crispy potato goodness paired with creamy, herbaceous mushrooms—an irresistible combination that will keep everyone at the table coming back for seconds!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 250 grams Cremini or button mushrooms
- 2 minced Garlic cloves
- 1 teaspoon Fresh thyme
- 2 tablespoons Heavy cream
- 2 tablespoons, chopped Fresh parsley
Instructions
Peel the potatoes and grate them using a box grater. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Transfer the grated potatoes to a large bowl and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well to combine.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Spread half of the grated potato mixture in an even layer in the skillet, pressing down gently with a spatula to form a compact disk. Cook for 8-10 minutes, or until the bottom is golden brown and crispy.
Gently flip the rösti over using a large plate or another skillet (invert the rösti onto the plate, then slide it back into the skillet). Continue cooking for another 8-10 minutes until golden on the other side. Repeat with the remaining potato mixture to make a second rösti. Keep the cooked rösti warm.
Meanwhile, heat the remaining butter and olive oil in another skillet over medium heat. Add the sliced mushrooms and sauté for 5 minutes, or until softened and lightly browned.
Add the minced garlic, thyme, and a pinch of salt and pepper to the mushrooms. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant.
Stir in the heavy cream and let it simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in the chopped parsley.
To serve, cut the rösti into wedges and top with the sautéed mushrooms. Sprinkle with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 5112 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
