top of page

Rosti from the oven with creamy mushrooms

Served with a fresh cucumber salad


  1. Saute the onions with the garlic and mushrooms for 3-4 minutes on high heat

  2. Add salt and pepper and the cream and boil for 1 minute

  3. Dilute the starch, add it to the food and boil another 5 minutes on low heat

  4. Preheat the oven at 230°

  5. Put greaseproof paper on two sheets and brush some oil

  6. Grate the potatoes in the thick holes of the grater

  7. Add the eggs to the potatoes and mix

  8. Season with salt and pepper and mix

  9. With a small bowl, divide the potato mixture into 12 pieces on the parchment paper

  10. Press them into a round shape with a thickness of about 1 cm and place them in the oven

  11. Bake for 15 minutes, flip them and cook for another 15 minutes

  12. Slice the cucumber and press to release some liquid

  13. Add the ingredients for the salad to the cucumber juice and mix


Potato rosti with mushrooms ala creme

2 Cucumbers

1.3 kg of potatoes

2 eggs

1 bunch of fresh onions

500 g of mushrooms

200 ml cream

Cool cucumber salad

2 tbsp yoghurt

1 small onion

1 clove of garlic

5-6 tbsp. olive oil

1 tbsp chopped dill

2 tbsp vinegar

1 tbsp corn flour

100 ml of water

Salt and pepper

Heading 3

bottom of page