I usually serve stroganoff with rice but the husband requested we have it with rosti because he’d seen a recipe in a magazine. Now, I have a difficult relationship with rosti, they never quite do what I expect them to; although, to be fair, I’m not sure exactly what I do expect. (Incidentally, does the plural of rosti need an 's'?)
These ones were better than any I’ve made previously, but I still think there’s room for improvement. Next time I think I’ll add a small grated onion and just make one large rosti each. I can then serve the stroganoff on top; a bit like mushrooms on toast….without the toast!
1 small onion, finely chopped
250g chestnut mushrooms, thickly sliced
2 cloves garlic, crushed
1 tsp paprika
1 tsp fresh thyme leaves
4 tbsp crème fraiche
25ml white wine
chopped parsley to sprinkle
2 large floury potatoes
ground black pepper
2 tbsp olive oil
Parboil the potatoes in their skins for about 15 minutes; drain and allow to cool. This can be done in advance or even the day before if you like.
Grate the potatoes coarsely into a large bowl, add plenty of black pepper and mix well; set aside until you’re ready to cook the rosti.
Melt the butter in a large pan and sauté the onion and garlic for 5 minutes; add the thickly sliced mushrooms and cook until almost all the liquid from the mushrooms has evaporated; add the paprika, thyme and white wine. Stir well and cook for a minute or two then add the crème fraiche. Take off the heat and keep warm while you cook the rosti.
Heat the olive oil in a large frying pan (I used two small pans). Place four large spoonfuls of the grated potato in the pan and flatten slightly with a spatula. Cook for 4-5 minutes on each side until golden.
Divide the rosti and stroganoff between two warmed plates and sprinkle with plenty of chopped parsley.