Mozzarella Rosti with Onion Mushroom Cream Sauce
This comforting dish combines crispy potato rosti with melting mozzarella and a rich onion mushroom cream sauce. Perfect for a cozy gathering, it’s a delightful meal that warms the heart and soul.
- Prep Time: 35 mins
- Cook Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 500 g firm potatoes
- 1 egg
- 200 g mozzarella
- 250 g brown mushrooms
- 1 onion
- 2 cloves garlic
- 150 ml cream
- Salt
- Pepper
- Oil
Instructions
- Peel the firm potatoes and grate them roughly into a bowl. Mix them with an egg and a pinch of salt. Let the water drain for about 5 minutes.
- Clean the brown mushrooms and slice them thinly. Finely chop the onion and garlic cloves. This should take about 5 minutes.
- Heat some oil in a pan over medium heat. Add the mushrooms and sauté for about 5-7 minutes until they are golden brown. Be careful not to overcrowd the pan for even browning.
- Add the onion and garlic to the pan and sauté everything together for another 3-4 minutes until the onion becomes translucent.
- In a second pan, heat some oil as well. Shape the potato mixture into even rosti and fry them for 4-5 minutes on each side until golden brown and crispy. Check the underside before flipping.
- Once the mushrooms, onion, and garlic are ready, deglaze the mixture with the cream and bring it to a boil. Season the sauce with salt and pepper to taste.
- Serve the rosti on plates and generously pour the onion mushroom cream sauce over them. Enjoy your delicious dish!
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 70 mg
Keywords: To make the rosti extra crispy, you can wrap the grated potatoes in a kitchen towel and squeeze out the excess water. Use a non-stick pan to prevent sticking and ensure even browning.