Potato rösti with creamy mushroom sauce

Potato rösti and creamy mushroom sauce cook side by side in two pans. A little mustard gives the cream sauce some bite. Serve them straight away while the edges of the rösti are still crisp.

How to help the rösti stay crisp

Squeeze the grated potatoes thoroughly and shape thin portions so that the centres cook through. With only one teaspoon of oil for the whole recipe, use good non-stick pans and spread the oil thinly. Let a crust form before turning. Cooking in batches can take longer than the stated preparation time.

What to serve with potato rösti

Mushroom cream sauce makes the rösti a hearty main dish. A simple green salad also works alongside. Chicken broth is used in the recipe; choose vegetable broth if you want a meat-free version. Serve the sauce at the last moment to help preserve the crust.

Split the three tablespoons of flour between the two parts: two tablespoons bind the potato mixture and one tablespoon thickens the mushroom sauce. Use whipping cream with 30% fat and let the sauce simmer gently after adding it.

Easy recipe

Potato Rösti with mushroom cream sauce

Potato rösti and creamy mushroom sauce cook side by side in two pans.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 400 graw potatoes, weighed before peeling
• 150large onion
• 400 gmushrooms
• 1egg
• 3 tbspflour, 2 tbsp for the rösti, 1 tbsp for the sauce
• 1 tspmustard
• 200 mlwhipping cream, 30% fat
• 100 mlchicken broth, or vegetable broth
• salt and black pepper
• fresh parsley
• 1 tsprapeseed oil, total for both pans

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Instructions

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1. Weigh the potatoes before peeling, then peel and coarsely grate them. Finely dice the onion. Wrap the grated potatoes in a clean kitchen towel and squeeze firmly to remove excess liquid.
2. Mix the grated potatoes with the onion, egg and 2 tbsp of the flour. Season with salt and black pepper. Shape portions into thin rösti so that the centres cook through.
3. Spread the total of one teaspoon of rapeseed oil thinly between two non-stick pans, for example with a brush. Brown the quartered mushrooms in one pan, in batches if needed. In the other pan, cook the rösti over medium to medium-high heat until golden on both sides. Turn only once the underside has formed a crust. The potatoes must be soft and cooked through inside.
4. Dust the mushrooms with the remaining 1 tbsp flour and stir briefly. Add the chicken broth and bring to a boil, then stir in the mustard and cream. Simmer gently for a few minutes until the sauce thickens. Season with salt and black pepper. Vegetable broth can be used instead of chicken broth.
5. Serve the rösti immediately with the creamy mushroom sauce and optional fresh parsley. Combine the rösti and sauce only when plating to help keep the rösti crisp.

Nutrition per serving

Calories

625 kcal

Protein

18.5 g

Carbohydrates

60.6 g

Sugar

12.6 g

Fat

36.1 g

Saturated fat

20.2 g

Fibre

7.6 g

Salt

0.81 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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