Außen knusprig, innen weich: Heute machen wir eine klassische Schweizer Rösti und kombinieren sie mit leckeren Trompetenpilzen und einem herzhaften Herbstsalat.
Rösti with King Trumpet Mushrooms
Rated 5.0 stars by 1 users
Category
Rösti
Servings
2
Prep Time
25 minutes
Cook Time
15 minutes
Ingredients
mealy potatoes
chickpea flour
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
sunflower seeds
Optional: 1 tsp mustard + 1 tsp honey
Ingredients
Salad
Directions
Salad
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!
Do not forget to rate the recipe to let us know your preferred ones!
Recipe Note
- 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.