Herbed Rosti with Wild Mushrooms - russet potatoes

Method

• Soak potatoes Heat oven to 400F.
• Peel potatoes and grate on the large holes of a box grater.
• Soak in water to cover for 5 minutes.
• Lift out with your hands and squeeze out liquid, then squeeze out excess liquid in a clean kitchen towel or paper towels.
• You should have 3 cups potatoes.
• Saute rosti Toss together potato, leek, and thyme, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Melt 1 tablespoon each butter and olive oil in a 10-inch ovenproof pan over medium-high heat, swirling to coat evenly.
• Add potato mixture, and cook, pressing down lightly with a large spatula, until bottom is golden and releases easily from pan, about 4 minutes.
• Invert rosti onto a plate.
• Add remaining 1 tablespoon each butter and oil and swirl to coat pan.
• Carefully slide rosti back into pan uncooked side down and cook until starting to brown underneath, about 3 minutes.
• Bake rosti Transfer to oven and cook until deep golden brown and cooked through (it should offer no resistance when pierced in the center with the tip of a paring knife), 12 to 15 minutes.
• Meanwhile, saute mushrooms Melt the butter in a medium skillet over medium-high heat.
• Cook leek until translucent, stirring, about 1 minute.
• Add chanterelles, season with salt and pepper, and saute until golden , about 3 minutes.
• Stir in stock and cook until reduced and slightly thickened and the mushrooms have softened, 2 to 3 minutes.
• Serve Slide baked rosti out of pan onto a serving platter.
• Spoon dollops of goat cheese in center of rosti and spoon mushroom mixture over top.
• Cut into wedges and serve immediately.
• The potatoes need to be briefly soaked in cold water to remove some of their starch, which would cause the texture of the rosti to be gummy.
• Squeeze excess water from the potatoes before sauteing; otherwise the rosti will steam rather than turn a golden brown.
• Finishing in the oven deepens the color of the outside while allowing the inside to cook through, ensuring that crisp-fluffy contrast in texture.
• You will need a 10-inch ovenproof saute pan; the sloped sides makes it easier to slide the rosti in and out of the pan.
• The potatoes can also be grated in a food processor instead of a box grater.
• Chanterelles are small, trumpet-shaped wild mushrooms with a delicate, nutty taste.
• They are generally available only during summer and winter and can be found at specialty-food stores and many supermarkets.
• To clean them, simply wipe with a damp cloth or paper towel; do not rinse or soak, as they will become spongy.
• Any wild mushrooms, such as shiitake, oyster, or morels, can be used instead, or substitute button or cremini mushrooms.