Mushroom Rösti
Looking for something delicious to do with leftover potatoes? This Mushroom & Bacon Rösti is the perfect combination of crispy, golden potatoes, smoky bacon and tender Silver Oyster mushrooms.
Our Silver Oyster mushrooms bring a delicious savoury flavour and texture to this hearty rösti, while the shallots add a touch of sweetness. Cooked slowly in butter until beautifully golden and crisp, it makes a satisfying breakfast or brunch served with poached eggs, or a delicious side dish for dinner.
It’s simple, comforting and a great way to turn a few everyday ingredients into something special.
Mushroom and bacon Rösti with a side of sour dough and poached egg.
Serves: 4ppl, Prep time 5min, Cooking time 40min (+boiling potatoes day before)
Ingredients:
800g boiled potatoes, cooled (ideally from the day before)
300g Silver Oyster mushrooms, diced
150g bacon, diced
2 shallots, diced
3 tbsp butter
1 tsp salt
Pepper, to taste
Fresh parsley, to garnish
Instructions:
Peel the boiled potatoes and grate them thickly into a large bowl. Season with salt and pepper.
Heat 1 tablespoon of butter in a large frying pan over medium heat.
Add the mushrooms and fry for approximately 5 minutes, or until the moisture has evaporated.
Add the bacon and cook until slightly browned before adding the shallots.
Add another heaped tablespoon of butter, then add the grated potatoes. Gently fry, turning occasionally, for approximately 5 minutes.
Reduce the heat and shape the potato mixture into a large, cake-shaped mound. Press down firmly to compact the rösti.
Cook without moving for approximately 15 minutes, or until the base is golden and crisp.
Carefully place a flat plate over the frying pan and, holding the plate firmly, flip the rösti onto the plate.
Add another 1 tablespoon of butter to the pan, then carefully slide the rösti back into the pan with the uncooked side facing down.
Cook for a further 10–15 minutes over low to medium heat, until golden and crisp.
Garnish with fresh parsley.
Tip from the team: “Serve with poached eggs for a delicious breakfast or brunch, or enjoy as a hearty side dish with dinner”. - Stef