The aptly named Chorizo and Creamy Mushrooms on Rosti is a great meal that can be enjoyed at any time of the day. It’s a dish that does not look out of place on a breakfast menu and yet it can easily be devoured at lunch or dinner and let’s face it if somebody made you this at 2.30am after a big night out, you’d be pretty happy.
You can make this with a good crusty toasted sourdough, but in my opinion the rosti adds a special layer that completes the dish (and it’s gluten free).
The key to making the rosti crispy is getting as much liquid out of the potato prior to cooking. I use the proven technique of putting the grated potato in a tea towel and squeezing and twisting the life out of it. If using this technique try to use a clean tea towel to avoid any additional tainting or life threatening conditions, especially if you live with teenagers with no ability to decipher the difference between a tea towel and a towel (or worse).
Much of the ingredients of Chorizo and Creamy Mushrooms on Rosti can be changed out, swapped, adjusted depending on what is available or lying around in the fridge.
I used button mushrooms, but most other day to day mushrooms can be used. I used Spanish chorizo, but many other cured (or uncured) sausages will make a great alternative. Have a play and leave a note below to share your ideas.
Then there’s the matter of the name of the dish. I’m not sure if it’s got a proper name, but I’ve gone with the ‘if in doubt, list most of the ingredients’ method of naming it. I went down a few other naming approaches that I have used in the past, such as just naming everything Larry or Boomshanka, luckily The Wife told me that would be immature and nobody of sound mind would understand (luckily nobody of sound mind reads anything I post).
I hope you enjoy Chorizo and Creamy Mushrooms on Rosti and if you do happen to make it for somebody at 2.30am after a night on the razz, please share stories (and photos).
Ingredients
Method
- Peel and grate the potatoes on the thick side of the grater, place grated potato in a clean tea towel and squeeze out as much liquid as you can, by twisting the towel.
- Melt 20g/1⅓ tbsp butter and add it to the grated potato with a good helping of ground pepper and a tsp of salt, mix well.
- Heat a 26cm/10in non-stick frying pan to a medium heat, add a splash of oil and then 20g of butter, once the butter is bubbling add the potato, spread it out and tidy the edges. Don't compact the potato.
- Heat a separate frying pan to med high, add a splash of oil and fry the chorizo for 1-2 mins on each side and remove from the pan.
- After about 10 minutes lift to check crispiness, if happy lift out onto a board with two spatulas or if you're confident turn in onto a board or plate (you can just make smaller rostis, which makes the whole turning thing a lot easier).
- Melt 20g butter in the pan and add back the rosti to cook for anther 10 mins (or to happiness).
- Just before the rosti is turned, heat the chorizo pan to a medium heat, add 20g butter (there still should be some residual oil from cooking the chorizo) and add the onions, fry for a couple of minutes and add the garlic, cook for a further minute and add the mushrooms, a good grind of pepper, half a tsp of salt and the chilli flakes, stir and cook for about 3-4 minutes until the mushrooms are browned.
- Increase the heat to high and add the white wine to deglaze the pan, bring to a boil and reduce the wine by half, then add the cream, reduce the heat to medium stirring regularly so that it doesn't catch.
- Check the rosti, remove from the pan onto a board and slice to serve.
- Reduce the cream for 2-3 minutes and add the parmesan, stir in, once you have the desired consistency of the sauce add the parsley and serve on a slice of the rosti.
Nutrition
Notes
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