About the Recipe
Pairs golden, crispy potato pancakes with a luscious, garlicky mushroom cream sauce finished with fresh parsley for a comforting dish that’s hearty yet elegant. Ideal as a main for two with a green salad or as a side for grilled meat, this Swiss classic gets a creamy upgrade that’s simple to execute at home.
Ingredients
Rösti
1 lb 10 oz (750 g) starchy potatoes, peeled and coarsely grated
1 small onion, finely chopped
2 Tbsp clarified butter or neutral oil, divided.Salt and black pepper
Creamy Mushrooms
14 oz (400 g) mixed mushrooms (cremini, button, or shiitake), sliced.
1 small onion, finely diced
1 garlic clove, minced
2 Tbsp butter
⅓ cup (50 ml) dry white wine (or vegetable broth)
½ cup (100 ml) heavy cream
¼ cup (50 ml) milk
½ bunch flat-leaf parsley, finely chopped (about 3 Tbsp)
Salt
Black pepper
To Serve
Sour cream or crème fraîche (optional)
Preparation
Rösti
Peel and immediately grate the potatoes coarsely into a clean kitchen towel, then twist to squeeze out as much excess moisture as possible—dry potatoes are key to crisp rösti. Mix the grated potatoes with the finely chopped onion, 1 tsp salt, and a generous grind of black pepper in a bowl.
Heat 1 Tbsp clarified butter in a large nonstick skillet (10-inch/25 cm) over medium heat until shimmering. Add half the potato mixture (about 2 cups), spread evenly into a thin, compact cake using a spatula, and press firmly down. Cook undisturbed for 12–15 minutes until the bottom is deep golden and crisp.
Carefully slide the rösti onto a large flat plate, add the remaining 1 Tbsp butter to the skillet, and invert the rösti back into the pan browned-side up. Cook another 10–12 minutes until the second side is equally crisp. Slide onto a cutting board and keep warm. Repeat with the remaining potato mixture for the second rösti.
Creamy Mushrooms
While the first rösti cooks, prepare the mushrooms: Melt butter in a wide skillet over high heat, add the sliced mushrooms in a single layer, and cook undisturbed for 3–4 minutes until browned on one side. Toss, add the diced onion and minced garlic, and sauté 2–3 minutes more until the onion softens and mushrooms release their liquid.
Pour in the white wine (or broth), scraping up any browned bits, and cook until nearly evaporated, about 2 minutes. Stir in cream and milk, reduce heat to medium-low, and simmer gently for 5–7 minutes until thickened slightly. Season with salt and pepper, then stir in most of the chopped parsley, reserving some for garnish.
Serving
Cut each rösti into wedges and spoon the creamy mushrooms generously over the top. Garnish with reserved parsley and serve immediately with a dollop of sour cream if desired. For extra crispiness, rösti can be held in a warm oven (200°F/90°C) while finishing the mushrooms.