Rosti with Mushroom Ragout
Rosti is a Swiss dish and is very similar to a hash brown. I mixed grated potato with some seasoning & flour and made big size pancakes out of it. Making the Rosti part actually takes some time as you are cooking raw potatoes and you want both sides of the pancake to get a beautiful golden brown. However, in case you are planning to feed guests and need more than just 5 to 6 pancakes it can be made a day or two in advance.
Ragout is a creamy sauce that pairs great with the potatoes in this dish. Subtle flavor of cream and balsamic vinegar just blends very well with the mushrooms. I used regular crimini mushrooms (white button mushrooms) for this preparation and paired it with baby onions- you can totally replace it with shallots or skip it completely if you don’t have onions around. I wouldn’t recommend using the regular onions though… just because it can overpower the flavor, since everything else is so subtle and smooth.
I made this dish for some friends for lunch this Sunday and it turned out to be a real hit. While talking we just felt that because it tastes so much like a hash brown, the leftover pancakes can be used for breakfast. I bet if you serve the pancake with eggs..maybe sunny side up with some toast, its going to be delicious!
You might want to make a little extra of the ragout because it makes great pasta sauce- all you do is mix in your favorite kind of pasta in it, grate some cheese and sprinkle some fresh parsley…pair it with a salad and or garlic bread and you have a meal ready!! SO you can basically use both the sauce as well as the rosti for making other meals….is this dish versatile or what?!
Serves 3 to 4
Prep time 20 min
Cooking time 30 to 40 min
Things you will need:
For the Ragout
2 boxes/bags of mushroom (crimini) diced
handful of baby onions (optional)
1 1/2 cup heavy cream
2 tbs minced garlic
2 tbs fresh parsley (finely chopped)
2 tbs balsamic vinegar
1 tbs sugar
2 tbs butter
1 tbs olive oil
In a large saucepan on medium high melt the butter with some olive oil. Once heated add the mushrooms and turn the heat on high. Stir for 30 seconds or till the butter coats the mushrooms well. Turn the heat on high and sprinkle in some salt- the mushrooms will release a lot of water but you just let it cook on high till the water evaporates completely. Once the mushrooms are dry, saute for about a min and then add in the baby onions. You don’t need to cook the onions for a long time as they are small in size and very sweet in taste. Add in the garlic and parsley after a min and stir till the garlic is cooked. Turn the heat on low and add the cream into the saucepan- once you see small bubbles coming add the balsamic vinegar and sugar…mix it well for about 30 seconds and turn the heat off. Check for salt at this point– adjust if needed. Also if you feel that the sauce is very thick, add some warm water to bring it to a desired consistency.
For the Rosti
1/2 kg potatoes (uncooked)
2 tbs flour
1 tbs corn starch
oil for cooking
Peel and grate the potatoes. Add flour, corn starch & salt and mix well with a spoon. Heat a non-stick pan on medium high. Take a 1/4 cup full of the potato mixture and with a help of a spoon or your fingers spread it out like a pancake on the pan. Turn the heat on low, pour about 2 tsp of oil- cover and cook. You need to leave it untouched and cooking for at least 2 to 3 min on low- you want it to be a nice golden brown color. Once cooked, flip it and put some more oil and cook on the other side by pressing a few times. You can flip it back to the first side if you feel it needs to be cooked some more. Serve the pancake with ragout sauce garnished with some fresh parsley.