Rösti with king stropharia

Rösti with king stropharia

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The idea for this recipe came to me in India, where I saw a woman carrying a flat wicker basket on her head, full of freshly fried food. Using my highly developed culinary imagination (!), I substituted the basket with a Swiss potato rösti and covered this with sautéed fresh mushrooms. It is a wonderful ‘piatto unico’, a complete dish based on potatoes and fungi. Other mushrooms you could use are honey fungus, buna-shimeji, or hen of the woods.

Ingredients

Quantity Ingredient
600g king stropharia mushrooms
6 tablespoons olive oil
2 garlic cloves, finely chopped
2 tablespoons spring onion, finely chopped
1 small medium-hot fresh red chilli, finely chopped
2 tablespoons coriander leaves, chopped
salt, to taste
pepper, to taste

Rösti baskets

Quantity Ingredient
1kg waxy potatoes, peeled and cut into matchsticks
55g fresh root ginger, cut into matchsticks
vegetable oil, for frying
2 tablespoons lemon juice

Method

  1. First of all, clean the mushrooms, and cut in two if large.
  2. For the rösti, mix the potato and ginger sticks evenly, and divide the mixture into 4. Heat some of the oil in a 20 cm pan, and add one pile of the rösti mixture. Pat down to make a round just slightly smaller than the diameter of the pan, and fry until the potatoes stick together and are cooked and brown on one side. Turn over by covering the pan with a plate and inverting the rösti on to it. Slide back into the pan and cook the other side. Repeat to make 4 röstis. Keep them warm.
  3. Meanwhile, in another frying pan, fry the mushrooms in the olive oil for 5 minutes. Add the garlic, spring onion, chilli and half the coriander. Stir-fry for a few more minutes, then season to taste.
  4. Sprinkle the lemon juice over the röstis just before topping with the mushrooms, and the remaining coriander.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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