Why Make This Recipe
Rösti with Caramelized Onions and Sautéed Mushrooms is a comforting, hearty dish that brings together a few simple ingredients to create a meal bursting with flavor. Originating from Switzerland, rösti is a type of potato dish that is celebrated for its crispy exterior and soft interior. When you add sweet, rich caramelized onions and earthy mushrooms, it transforms into a meal that can be enjoyed at breakfast, lunch, or dinner. This dish is not only delicious but also satisfying, making it a perfect choice for family gatherings or a cozy night in.
Preparing this dish doesn’t require advanced cooking skills, making it accessible to cooks of any level. Plus, the versatility of rösti allows you to switch up the toppings or sides according to your preferences, giving you endless possibilities. Whether you serve it alongside a poached egg for breakfast or as a side with grilled meats, this dish is sure to please.
How to Make Rösti with Caramelized Onions and Sautéed Mushrooms
Ingredients:
- 4 large starchy potatoes (Yukon Gold or Russet)
- 1 small onion, grated (optional)
- Salt
- Black pepper
- 3–4 tbsp butter or olive oil
- 2 large onions, thinly sliced
- 1 tbsp butter or olive oil (for caramelizing onions)
- Pinch of salt (for caramelizing onions)
- 1 tsp sugar (optional, for deeper caramel)
- 250 g (9 oz) mushrooms, sliced (button, cremini, or mixed)
- 1 tbsp olive oil or butter (for mushrooms)
- 1 garlic clove, minced
- Fresh thyme or parsley
- Salt & pepper (for mushrooms)
- Optional extras: Gruyère or Swiss cheese, fried or poached egg, crème fraîche or sour cream
Directions:
1. Prepare the Potatoes:
- Start by peeling the potatoes. Then, grate them coarsely. Rinse the grated potatoes briefly in cold water to remove excess starch.
- After rinsing, place the grated potatoes in a clean towel. Squeeze the towel to remove as much moisture as you can. It’s essential to get them as dry as possible for a crisp result.
- In a bowl, mix the grated potatoes with grated onion (if you’re using it), a generous pinch of salt, and a good sprinkle of black pepper.
2. Make the Rösti:
- Heat 3–4 tablespoons of butter or olive oil in a large non-stick skillet over medium heat.
- Once the oil is hot, add the grated potatoes to the skillet, pressing them down to form a flat cake.
- Cook the rösti for about 8–10 minutes, or until it has a deep golden color and is crisp on the bottom.
- To flip the rösti, you can use a large plate. Carefully slide the rösti onto the plate, then invert the skillet over it and flip. Add a bit more butter or oil to the skillet before sliding the rösti back in.
- Cook the second side for another 8–10 minutes until it is also golden and crispy outside, and tender inside. Once done, keep the rösti warm while you prepare the toppings.
3. Caramelize the Onions:
- In a separate pan, heat 1 tablespoon of butter or olive oil over low to medium heat.
- Add the sliced onions and a pinch of salt, stirring to coat them in the fat.
- Cook the onions slowly for about 20–25 minutes, stirring occasionally. This slow cooking helps to bring out their natural sweetness.
- If you like a deeper caramel flavor, add a teaspoon of sugar and continue cooking until the onions are soft, golden brown, and sweet.
4. Sauté the Mushrooms:
- In another skillet, heat 1 tablespoon of olive oil or butter over medium-high heat.
- Once the oil is hot, add the sliced mushrooms. Cook them until they become browned and slightly crisp.
- Add the minced garlic and some fresh thyme or parsley, cooking for about 30 seconds until fragrant.
- Finally, season with salt and pepper to taste.
5. To Serve:
- Place slices of the crispy rösti on individual plates. Top generously with the caramelized onions, followed by the sautéed mushrooms.
- For extra indulgence, consider adding grated Gruyère or Swiss cheese on top, or serve it alongside a fried or poached egg. A dollop of crème fraîche or sour cream can also elevate the dish’s creaminess and flavor.
How to Serve Rösti with Caramelized Onions and Sautéed Mushrooms
Rösti with Caramelized Onions and Sautéed Mushrooms is incredibly versatile in how it can be served. Here are a few ideas:
- As Breakfast or Brunch: Add a poached or fried egg on top for a delicious and filling breakfast option. The runny yolk adds richness to the dish.
- For Lunch or Dinner: Serve rösti as a side dish alongside grilled meats, fish, or a salad. It complements many main courses well.
- With Cheese: For a cheesy twist, serve the rösti with melted Gruyère or Swiss cheese, allowing it to melt slightly before serving.
- With Condiments: Offer crème fraîche or sour cream on the side for guests who like a creamy touch.
How to Store Rösti with Caramelized Onions and Sautéed Mushrooms
If you have leftovers of this delicious dish, here’s how to store them properly:
Refrigerate: Allow the rösti, mushrooms, and onions to cool completely. Store them in airtight containers in the refrigerator. They should stay fresh for about 2–3 days.
Reheat: To reheat, you can use a skillet over medium heat. Add a touch of oil or butter to help crisp it up again. Alternatively, you can reheat in the oven at a low temperature until warmed through.
Freeze: While not ideal for the texture, you can freeze the rösti. Wrap tightly in plastic wrap or foil and store in a freezer bag. Use within 1–2 months for the best quality. Thaw in the fridge before reheating.
Tips to Make Rösti with Caramelized Onions and Sautéed Mushrooms
Choose the Right Potatoes: Starchy potatoes like Yukon Gold or Russet are best for making crispy rösti. Avoid waxy potatoes as they don’t hold up well when grated.
Squeeze Out All the Moisture: The drier the grated potatoes, the crispier your rösti will be. Make sure to squeeze out as much water as possible.
Use a Good Non-Stick Skillet: To prevent sticking and to achieve a perfect flip, use a good quality non-stick skillet. Alternatively, well-seasoned cast iron skillets can work well too.
Don’t Rush the Onions: Patience is key when caramelizing onions. Low and slow cooking allows the flavors to develop beautifully, resulting in sweet and tender onions.
Experiment with Other Toppings: Feel free to add other vegetables, spices, or proteins according to your preference. Spinach, kale, or even bacon can be delicious additions.
Variations
Though this recipe shines with its classic combination of flavors, there are several fun twists you can try:
Cheesy Rösti: Add in grated cheese directly into the potato mixture before cooking for a gooey, cheesy center.
Herb-Infused: Mix in fresh herbs like chives or parsley into the potato mixture for an added layer of flavor.
Add Protein: Incorporate crumbled bacon, or sautéed bell peppers in the mushroom topping for more substance.
Veggie Rösti: For a vegetarian twist, use roasted or grilled veggies as toppings instead of mushrooms.
FAQs
1. Can I make rösti in advance?
- Yes, you can prepare the rösti in advance and keep it warm in the oven at a low temperature. Store toppings separately and assemble when ready to serve.
2. What if I don’t have a non-stick skillet?
- If you don’t have a non-stick skillet, ensure your skillet is well-oiled or greased before adding the potatoes. A cast iron skillet can also work if seasoned properly.
3. Can I use frozen grated potatoes?
- While fresh potatoes are recommended for the best texture, frozen grated potatoes can be used if squeezed dry. They may result in slightly softer rösti.
Enjoy this delightful dish of Rösti with Caramelized Onions and Sautéed Mushrooms. The crispy potatoes combined with the sweet onions and savory mushrooms make this meal a delightful experience that’s both comforting and versatile. Whether you choose to serve it for breakfast, brunch, or dinner, it’s a dish that you and your loved ones will cherish. Happy cooking!
Print
Rösti with Caramelized Onions and Sautéed Mushrooms
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting Swiss potato dish featuring crispy rösti topped with sweet caramelized onions and savory sautéed mushrooms.
Ingredients
- 4 large starchy potatoes (Yukon Gold or Russet)
- 1 small onion, grated (optional)
- Salt
- Black pepper
- 3–4 tbsp butter or olive oil
- 2 large onions, thinly sliced
- 1 tbsp butter or olive oil (for caramelizing onions)
- Pinch of salt (for caramelizing onions)
- 1 tsp sugar (optional, for deeper caramel)
- 250 g (9 oz) mushrooms, sliced (button, cremini, or mixed)
- 1 tbsp olive oil or butter (for mushrooms)
- 1 garlic clove, minced
- Fresh thyme or parsley
- Salt & pepper (for mushrooms)
- Optional extras: Gruyère or Swiss cheese, fried or poached egg, crème fraîche or sour cream
Instructions
- Prepare the Potatoes: Peel and grate the potatoes, rinse in cold water, and squeeze out moisture. Mix with grated onion (if using), salt, and pepper.
- Make the Rösti: Heat butter or olive oil in a non-stick skillet, add grated potatoes, pressing down to form a flat cake. Cook for 8–10 minutes, flip, and cook the other side until golden.
- Caramelize the Onions: Heat butter or olive oil in a separate pan, add sliced onions and salt, and cook slowly for 20–25 minutes until sweet and golden.
- Sauté the Mushrooms: In another skillet, heat oil or butter, add mushrooms and cook until browned, then add minced garlic and herbs, cooking until fragrant.
- To Serve: Plate crispy rösti, top with caramelized onions and sautéed mushrooms, and optionally add cheese, eggs, or crème fraîche.
Notes
Choose starchy potatoes for best crispiness. Ensure to squeeze out moisture for optimum texture. Use a good non-stick skillet for flipping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Swiss
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
Keywords: rösti, caramelized onions, sautéed mushrooms, Swiss cuisine, vegetarian