Herbed Rosti with Wild Mushrooms

Name: Herbed Rosti with Wild Mushrooms
Yield: Serves 4 to 6
Ingredients: 2 large russet potatoes (about 1 1/4 pounds); 1/2 small leek, white and pale green parts only, washed and cut into julienne; 1 teaspoon finely chopped fresh thyme leaves; Coarse salt and freshly ground black pepper; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 small leek, white and pale green parts only, cut into julienne and washed; 4 ounces fresh chanterelles, wiped clean (halved if large); 1/4 cup basic chicken stock (page 41); 2 ounces fresh goat cheese, softened

January 26, 2012

Rosti is a favorite Swiss potato dish made with grated potatoes and, depending on the cooking technique (deep-frying, pan-frying or even baking), butter, oil, or a combination. It can be formed into one large cake, as in the recipe below, or shaped into smaller patties. The ideal rosti is crisp and light.

Recipe notes

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