RÖSTI S GLJIVAMA

Sastojci:

600 g krumpira
200 g šampinjona i(li) vrganja, narezanih na listiće
1 mala glavica luka, sitno nasjeckanog
1 češanj češnjaka, sitno nasjeckanog
100 g gaude, naribane
maslinovo ulje
sol i papar

Priprema:

Krumpir ogulite i naribajte na krupni ribež. Ostavite naribani krumpir u cjedilu da se cijedi 10-ak minuta.
Pećnicu zagrijte na 200 ºC.
Lim za pečenje prekrijte papirom koji premažite maslinovim uljem.
Rukom istisnite krumpir da izađe sva tekućina pa na pripremljenom limu od krumpira oblikujte pogačice. Svaku posolite i popaprite.
Pecite u pećnici 15-ak minuta.
Na malo ulja propirjajte gljive, luk i češnjak. Dobro začinite.
Na napola pečene krumpire stavite obilnu žlicu pirjanih gljiva, a na njih ribani sir.
Pecite u pećnici još 10 – 15 minuta, dok se sve lijepo ne zapeče.
Poslužite uz sezonsku salatu.

MUSHROOM RÖSTI

Ingredients:

700 g potatoes
200 g champignons and/or porcini mushrooms, sliced
1 small onion, finely chopped
1 clove garlic, finely chopped
100 g gouda, grated
olive oil
salt and pepper

Method:

Peel the potatoes and grate them using the large holes of a hand grater. Place in a sieve and let strain for about 10 minutes.
Preheat the oven to 200 ºC.
Line a baking tin with a sheet of parchment paper and grease with olive oil.
Squeeze any excess liquid out of the potatoes by hand. Form fritters on the tin. Season each fritter with salt and pepper.
Bake for about 15 minutes, until half done.
Pan-fry the mushrooms, onion and garlic. Season lavishly.
Top each fritter with a heaping tablespoon of the mushroom mixture and sprinkle with grated cheese.
Bake for another 10-15 minutes, until nicely golden.
Serve with a seasonal salad.