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  • Recipe Room  »  Rosti with mushrooms



    • 5 medium waxy potatoes, peeled
    • 75g butter
    • 3 tablespoons olive oil
    • 2 onions, finely chopped
    • 2 tablespoons freshly chopped parsley
    • 450g closed cup mushrooms, sliced
    • 2 garlic cloves, crushed
    • 2 teaspoons fresh thyme leaves
    • 4 organic eggs
    • Handful of fresh chives, roughly chopped
    • Salt and freshly ground black pepper

    Rosti with mushrooms

    Rösti is a Swiss dish made by forming grated potato into cakes or patties, which are then fried. The outer flakes caramelise delectably during the frying, while the insides remain soft. Mushrooms are an excellent accompaniment to rösti, which soaks up their delicious cooking juices.


    Preheat the oven to 180°C/gas mark 4.

    Place the potatoes in a large pan of salted water and bring to the boil. Simmer for 15 minutes, drain and leave until cool enough to handle.

    Meanwhile heat 25g butter and 1 tablespoon olive oil in a frying pan, add the onions and cook until soft and starting to turn golden at the edges. Season and tip into a large bowl.

    Coarsely grate the potatoes into the bowl with the onions. Add the parsley and season well with salt and freshly ground black pepper. Mix together using your hands and then shape into 8-12 patties and flatten slightly.

    Heat 25g butter and 1 tablespoon olive oil in a large non-stick frying pan and fry 4 rösti at a time until golden brown on both sides and keep warm in the oven.

    Heat the remaining butter and olive oil in a pan and sauté the mushrooms with garlic and thyme on a high heat until tender. Season to taste.

    Bring a shallow pan of salted water to the boil, reduce the heat and poach the eggs one at a time.

    Serve each rösti topped with the mushrooms and an egg. Sprinkle with chives, salt and freshly ground black pepper. Serve immediately.

    Meat Free Monday Cookbook by Paul, Stella and Mary McCartney, edited by Annie Rigg, published by Kyle Books, RRP $35 click to buy.

    Tips and Tricks

    • The shape of a potato has little to no affect on it’s taste or nutritional value – by picking the odd-shaped ones, you can help send a message to our food growers that you value vegetables of all shapes and sizes and support a less-wasteful fresh food system.

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    • Growing your own parsley is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.

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