🍄 Rösti with Mushrooms

Name: Rösti with Mushrooms
Total time: 45 min
Yield: 2
Cuisine: Switzerland
Ingredients: 800 g waxy potatoes; 300 g mushrooms, sliced; 100 ml cream; 2 tbsp chopped parsley and chives; 30 g butter; 1 tsp salt; Black pepper to taste

Origin: Switzerland

546kcal

per serving · 280 g

195kcal

per 100 g

11 gProtein4 g / 100 g

31 gFat11 g / 100 g

48 gCarbs17 g / 100 g

Rösti with mushrooms tops the crispy Swiss potato cake with mushrooms sautéed in butter and simmered in a little cream with fresh herbs. The crunchy golden potato contrasts with the soft, earthy, creamy sauce. It is a classic vegetarian main course in Swiss restaurants.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: cream, butter

Contains dairybecause of: cream, butter

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

potatomushroomscreamherbsbutter

Recipe

2 servings45 min

Ingredients

800 g waxy potatoes
300 g mushrooms, sliced
100 ml cream
2 tbsp chopped parsley and chives
30 g butter
1 tsp salt
Black pepper to taste

Method

Boil the potatoes in their skins for 10 minutes, cool completely (ideally overnight), then peel and coarsely grate.
Season the grated potato with salt and pepper.
Melt half the butter in a 24 cm non-stick pan over medium heat, add the potato and press into a flat cake.
Cook 12–15 minutes until golden underneath, flip with the help of a plate, add the remaining butter and cook another 10–12 minutes.
Meanwhile fry the mushrooms in a little butter until browned, add the cream and simmer 3 minutes; season and stir in the herbs.
Spoon the mushrooms over the rösti and serve.

How to make it lighter

1 tbsp butter ≈ 100 kcal — use a non-stick pan and brush on a thin layer instead of a generous knob.
Halve the cream to 50 ml and loosen the sauce with a splash of water — the mushrooms keep their flavour.
Make the mushroom layer generous and the rösti thinner: mushrooms add volume for very few calories.

History

Rösti is traditionally linked to the canton of Bern, where it is often said to have been a farmers' breakfast of grated potatoes fried in butter. It later became a Swiss national dish, and the 'Röstigraben' (rösti ditch) is a popular nickname for the cultural line between German- and French-speaking Switzerland.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →