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RECIPES
a
whole world of taste
Swiss Mushroom Rosti
Can be vegan*
To make 4 large rosti
Ingredients
1.4 kg/3lb
baking potatoes, scrubbed
2 onions
50g/2oz butter or vegan margarine*
to taste salt and white pepper
500g/1lb 2oz closed cup mushrooms
30ml/2tbsp olive oil* or butter
2 cloves garlic, crushed
2 tsp thyme
4 free range eggs (omit for vegan)
a handful of chives, finely chopped
sea salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Prick the
potatoes with a fork, place on a baking tray and bake for about
40 minutes in the preheated oven until starting to soften, but not
completely cooked. Allow to cool in their skins, then peel and coarsely
grate (you can use a food processor for this).
3. Grate or
very finely chop the onions (you can use the food processor) and
fry in the butter or margarine until softened and transparent.
4. Mix the
onions and potatoes together and season well. Spoon into four heaps
on 2 greased baking sheets. Flatten the heaps to plate size with
the back of a spoon and bake in the oven for about 30-40 minutes,
until golden in colour and starting to crisp.
5. Slice the
mushrooms and heat the olive oil or butter in a frying pan. Quickly
saute the mushrooms with the garlic and thyme on a fairly high heat
for 3 minutes. Season to taste.
6. Poach or
fry the four eggs just before serving (if using).
7. To serve:
Place each rosti on a dinner plate, top with the sautéed
mushrooms and a poached or fried egg if using. Sprinkle with lots
of chopped chives and a little sea salt and freshly ground black
pepper. As you cut into the egg, the yolk should drizzle over the
rosti.
Copyright The Vegetarian Society and The Mushroom Bureau 2002.
The Mushroom
Bureau gives advice on buying, preparing and cooking cultivated
mushrooms. Visit www.mushroom-uk.com.
Send a large sae to: Mushroom Bureau (v), Creephedge House, East
Hanningfield, Chelmsford CM3 8BP for a copy of 'Mushrooms vegetarian
and vegan'. 'Mmm...mushrooms' The majority of recipes in this 80
page book are suitable for vegetarians and vegans.
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