John Myers
Contents
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Ingredients
For the mushrooms
- 2 King oyster mushrooms
- 1 Fresh shallots, salt pepper
For the hash browns
- 2 Potatoes
- 1 Fresh shallots
- Salt, pepper, nutmeg
Tomato salad
- 15 Cherry tomatoes
- 1 Fresh shallot
- 100 g Sour cream
- 1 tsp Apple cider vinegar
- 1 tsp Honey liquid
- 50 g Milk
- Salt pepper,
For gratinating
- 4 slices Mountain cheese
- 1 tsp Tomato paste concentrated three times
- 1 tsp Sour cream
To fry
- 2 tbsp Rapeseed oil
Instructions
The mushrooms
- Cut the king oyster mushrooms into slices. Cut the shallot into cubes. Fry both sides well on both sides in a pan, seasoning, then place on paper towels and park.
The hash browns,
- Peel and grate the potatoes, grate the shallot and mix everything together. Add salt, pepper & nutmeg and bake four small hash browns from this mixture in oil. Put them on paper towels and park.
Tomato salad
- Mix the sour cream, milk, honey, chopped shallot, vinegar, salt and pepper together well. Cut the tomatoes into 1/4 pieces and add them to the dressing, season again to taste
Baked & served
- Mix the tomato paste with the sour cream, season with salt, pepper and paprika. Preheat oven at 200 °. Line a tray with Bach paper and place the hash browns on top. Brush these with the tomato sour cream mixture. Place the mushrooms with the shallots on top and cover with mountain cheese. Put in the oven for about 5-8 minutes, so that the cheese melts and gets some color. Arrange the gratinated rösti on a plate with tomato salad and spin over with a little balsamic vinegar reduction. I always use my self-made one for this. I don't like this balsamic cream
Nutrition
Serving: 100gCalories: 392kcalCarbohydrates: 3.7gProtein: 9.3gFat: 38.1g
