Oyster mushroom ragout for Rösti

Name: Oyster mushroom ragout for Rösti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (450 g) TK-Rösti corners; 600-700 g Oyster mushrooms; 1 big onion; 1 Garlic clove; 100 g cherry tomatoes; 3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1/2-1 TEASPOON dried herbs of Provence; 100 ml dry white wine; 125 g Whipped cream; 3-4 Tbsp sauce thickener; 7-10 Tbsp Herbs; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (450 g) TK-Rösti corners
600-700 g Oyster mushrooms
1 big onion
1 Garlic clove
100 g cherry tomatoes
3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1/2-1 TEASPOON dried herbs of Provence
100 ml dry white wine
125 g Whipped cream
3-4 Tbsp sauce thickener
7-10 Tbsp Herbs
baking paper

Directions

1
Place the Rösti on a baking tray lined with baking paper. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/gas: level 4) for about 20 minutes until golden brown. Turn over after about 12 minutes.
2
Clean mushrooms, rub with kitchen paper. Depending on the size, halve or quarter them. Peel onion and garlic, dice finely. Wash and halve the tomatoes
3
Sauté the mushrooms in portions in hot oil, remove. Sauté onion and garlic in frying fat. Mix in the whole mushrooms and tomatoes. Season with salt, pepper and herbs from Provence
4
Pour 200 ml water, wine and cream. Bring everything to the boil and thicken, season to taste. Serve with hash browns, garnish if necessary