Rösti With Mushrooms In Cream

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Life  is all about the crispy bits………….. 🙂
Most folks would probably agree with this statement, especially when we’re talking food, and of course especially when we are talking fried, baked or sautéed  potatoes. And, in my own, humble opinion, of all the great potato dishes, the undisputed king is “Rösti”. Crispy on the outside, soft and buttery on the inside, it is a most versatile dish which can be enjoyed as a main course with just a fried egg on top and a green side salad, or as a side dish for such dishes as  Zürcher Geschnetzeltes,  Gulasch or  Creamed Mushrooms, as shown below.
There are  Rösti which are enhanced with such mixed-in goodies as cheese, herbs, grated onions, bacon and so forth. Yet for me, at least in the case of  Rösti, simple is best, so I prefer the basic version – grated potatoes, seasoned with kosher salt and cayenne pepper and sautéed in duck fat – voilà . There is also the divide between advocates of using raw shredded potatoes versus the Rösti enthusiasts who insist on parboiled potatoes. While both versions have the potential to be wonderful, I myself prefer the parboiled potato version, which has a less starchy taste.
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Bon Appetit !   Life is Good !
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More on  Rösti 
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Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

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Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

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Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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One comment

  1. Yes always a good recipe I do also at my cooking school with lots of foreigners….they liket it:) Instead of onions as it’s a lot in the recipe I use leek or simply skip the onion and add a good pinch of Asafötida to the warm oil and continue with champignons. Tummy and digestion will happier. Regs Miriam

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