Crispy on the outside, soft on the inside: Today we will make a classic Swiss Rösti and combine it with delicious trumpet mushrooms and a hearty fall salad.
Rösti with King Trumpet Mushrooms
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King Trumpet mushroom(s)
1 red onion
bit of thyme
- 1 small beetroot
1 small black radish
½ apple, rest to be enjoyed while cooking ;)
½ the lemon juice
- 2 tbsp olive oil
Optional: 1 tsp mustard + 1 tsp honey
Peel and quarter beetroot and black radish. Cut into very thin slices. Mix with the dressing of olive oil, lemon juice, salt & pepper and optionally mustard plus honey. Let it rest for at least 10 minutes. Chop the apple in thin slices and add together with the sunflower seeds before serving.
Rösti & King Trumpet Mushrooms
Peel and grate the potatoes (you can use a hand grater or a food processor). Add some salt. Squeeze the excess water out of the potatoes, using a strainer. Add black pepper, chickpea flour and thyme and mix together.
Cut trumpet mushroom(s) in slices, dice the onion. Heat 2 tbsp oil in a frying pan and fry onion and trumpet mushrooms for about 10 minutes. Stir regularly. Season with salt and pepper.
At the same time in a separate frying pan, heat 2 tbsp olive oil in a frying pan, add the potato mixture and press down using a spatula. You can either form one big Rösti or about 4 small ones. Fry on medium heat on both sides until golden. Depending on the size, this should take about 6-8 minutes on each side.
Plate Rösti and mushrooms and enjoy together with your side salad!
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- Originally a farmers’ breakfast from German-speaking Switzerland, Rösti is now a Swiss national dish, highly popular all over the country.
- The king trumpet or king oyster mushroom is the largest of the oyster mushroom genus and, unlike other oyster mushrooms, their stalks aren’t tough and woody to eat. Instead, they're hailed for their meaty texture and umami flavour.