Rice and Potato Dishes: Mushroom Rösti

Mushroom Rösti


  • clarified butter
  • 2 shallot
  • a little pepper
  • 150 g diced bacon
  • 1 bunch flat-leaf parsley
  • 250 g brown mushrooms
  • 2 pack ready-to-cook rösti (potatoes) (Betty Bossi, approx. 500 g each)
Order the ingredients from COOP@home


Chop the shallots, slice the mushrooms, fry for approx. 2 mins. with the diced bacon in a wide-bottomed non-stick frying pan. Add a knob of butter. Finely chop the parsley, add half with the rösti, mix, shape into a cake with the aid of a spatula, fry, uncovered, over a medium heat for approx. 15 mins. until golden brown. Tip the rösti onto a plate. Add a knob of butter to the pan, slide the rösti back into the pan and finish cooking, uncovered, for approx. 10 mins. Scatter over the rest of the parsley, season.


  • Rice and Potato Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 397 Kcal