Rosti with Wild Mushrooms, Poached Egg and Spinach

Rosti with Wild Mushrooms & Spinach

The second of my recipes I shared with Nordic House ‘ Life and Style’ digital magazine.  If you know anyone from the Nordic countries then you’ll be aware that they love to forage, especially for fungus.  Birch trees are in abundance in this region and this is where you will find chanterelles, they tend to cluster under the trees in mossy areas and grow in the same place year after year. From July to late September, the forests of Sweden are full of these enticing golden mushrooms, the season is longer in the UK.  Fry them in butter, throw them in a sauce, eat them straight, there’s nothing better than fresh, hand picked chanterelles.

If you fancy foraging for fungus it’s always best to go with an expert as there is a fungus that looks very much like this golden mushroom, watch out for the false chanterelle, Jack-o-lantern, they grow clumped together at the base of trees while chanterelles grow as individual mushrooms on the forest floor. Plus, Jack-o-lanterns are bioluminescent, that is they glow in the dark.

Of course not everyone can spare the time to forage the forest floor, they are available to buy fresh at this time of year and dried too.

Print Recipe

Rosti with Wild Mushrooms, Poached Egg and Spinach

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Breakfast/Brunch

Servings: 4 Portions

Author: Louise

Ingredients

• 100 g Wild Mushrooms I used Chanterelles
• 450 g Waxy Potatoes Desiree are good
• 150 g Fresh Spinach washed
• 1 Banana Shallot finely Chopped
• 4 Really Fresh Free Range Eggs
• Butter and oil for frying
• A Good Pinch of Nutmeg

Instructions

• Preheat the oven 175C Fan.  Clean the chosen mushrooms, if you have to wash them because they’re gritty do this an hour before you need them so they have a chance to dry properly.
• Peel and grate the potatoes, squeeze out as much juice from the potatoes as you possibly can.  Finely chop the shallot and place in a bowl with the potatoes, season with salt, pepper and nutmeg.  Divide the potato into four patties and place on a plate.
• Take a frying pan and heat to high, add a little oil and butter, when the butter is foaming add the potato patties, fry on medium high for approximately 5 minutes or until golden on the underside.  Flip and place in the oven for 15- 20 minutes or until golden brown and cooked through.
• Pour a little olive oil In a small saucepan and heat to medium add the washed spinach and place a lid on top and just let it wilt, this will take a minute or two.  Set to one side.
• Take a small pan and add a little oil and butter, fry the mushrooms then season.  Have a medium saucepan ready with boiling water and crack an egg into a small bowl, slide into the simmering water and poach the eggs, two at a time.  remove and pat dry with kitchen paper.
• Place each rosti on a plate, add some spinach and mushrooms, top an egg and a little more spinach and mushrooms. Serve