Saturday 3 August 2013

Herby mushrooms with Potatoes rosti

Brunch for 3      

  • 400g button white mushrooms
  • 50g dairy free butter
  • Small bunch of curly parsley
  • 5 garlic cloves
  • 1 tomato
  • 1 small onion
  • 1 small green chilly
  • 2 spring of fresh thyme
  • ½ vegetable stock
  • 3 medium potatoes
  • Grated Brazil nuts – for dusting
  1. Mushrooms: Cut the foot of the mushrooms and peel by hand the outer layer of the caps. Rinse and set aside.
  2. Onion & Garlic: peel and chop separately.
  3. Tomato and small green chilli: chop and set aside.
  4. Curly parsley: finely chop.
  5. Stock: crush and set aside.
  6. Potatoes: peel, grate (the long way), and squeeze the water out, pepper & salt.

1.       Melt the butter in a heated pan and brown the onions with thyme & garlic stir for 3 minutes on high heat.
2.       Throw in the mushrooms with a bit of salt, stir and cover for 10 minutes until the mushrooms have rendered all the water.
3.       Now add the tomato, chilli, herbs and crushed stock. Stir-fry while the latest additions cook for 5 minutes. Don’t let this dry completely as we need some of the moisture. This part is ready.

The grated potatoes have already been seasoned, so, they are ready to be fried.
In a d hot frying pan with a spray of oil, place a small amount of the grated potatoes, flatten with a spatula and let fry for 2 minutes each side. (See picture)Repeat until all has been fried.

Your dish is ready to serve.

You are not a racing track… so take your time relax and enjoy the cooking… then enjoy the eating. Watch your weight though.

Instead of rosti, you can just us some toasted nutty bread. Works too!

huuuuummmmmm! Yummy!

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