Potato Rösti with Mushrooms

Ingredients

• 0.5 bunch Parsley (10 g)
• 800 g waxy potatoes
• 3 tbsp Milk (1.5% fat)
• 200 g spelt whole‑grain flour
• 1 egg
• Salt
• Pepper
• nutmeg
• 1 tsp clarified butter (5 g)
• 250 g mixed mushrooms (e.g., small chanterelles, porcini, morels)
• 1 Garlic clove
• 4 Spring Onions
• 2 tbsp olive oil

Instructions

1. 1.

   Wash, dry, and chop the parsley. Peel, wash, and grate the potatoes coarsely; mix with milk, flour, parsley, and egg. Season with salt, pepper, and freshly grated nutmeg. Melt clarified butter in an oven‑proof pan and pour in the potato mixture. Spread evenly and bake in a preheated oven at 180 °C (160 °C fan) for about 20–25 minutes until golden brown.

2. 2.

   Meanwhile clean the mushrooms and slice them. Peel and finely chop the garlic. Trim, wash, and cut the spring onions into thin rings. Heat olive oil in a pan and sauté the garlic over medium heat until translucent. Add the mushrooms and cook for about 5 minutes. Season with salt, pepper, and freshly grated nutmeg. Stir in the spring onions just before serving. Slide the rösti onto a plate or board, top with the mushroom mixture, divide into four portions, and serve.