Crispy rösti with grey oyster mushrooms and fried egg

Rösti is a Swiss dish of grated potatoes, pan-fried until it forms a cake with a crisp crust. Our version tops it with torn grey oyster mushrooms seared with garlic and a fried egg whose yolk runs over everything: a seasonal dish, simple and generous.

Serves 4 · Prep 20 min · Cook 40 min · Potatoes to be boiled and cooled in advance

Ingredients

• 800 g floury or semi-floury potatoes (Agria, Bintje)
• 400 g grey oyster mushrooms
• 4 eggs
• 90 g butter
• 2 tbsp neutral oil
• 1 shallot (40 g)
• 2 garlic cloves
• 3 sprigs of thyme
• 10 g chives
• Salt, pepper

Method

1. Boil the potatoes in their skins for 12 minutes in salted water: they should stay firm in the centre. Drain and let them cool completely, ideally the day before in the refrigerator.
2. Peel the potatoes and grate them on the coarse side of the grater. Season with salt and pepper and mix with your fingertips, without crushing them.
3. Heat 30 g of butter and 1 tbsp of oil in a 26 cm non-stick frying pan over medium heat. Spread the potatoes without packing them down, then smooth the surface. Cook for 12 minutes without stirring, until the underside is golden.
4. Flip the rösti using a plate, add 30 g of butter around the edges and cook for another 10 minutes.
5. Meanwhile, trim the earthy base of the mushrooms and tear them by hand into strips. Heat 1 tbsp of oil and 20 g of butter in a large frying pan over high heat, add the mushrooms in a single layer and let them brown for 6 minutes, stirring little.
6. Add the chopped shallot, the chopped garlic and the thyme leaves, stir for 2 minutes, then season with salt and pepper.
7. Fry the eggs in the remaining 10 g of butter for 3 minutes, until the white is set.
8. Slide the rösti onto a platter, top with the mushrooms and eggs, sprinkle with chopped chives and cut into four portions. Serve straight away.

Chef's tip

Potatoes boiled the day before and well chilled grate into dry strands that do not squash: the rösti holds together better and browns evenly. Do not pack the mixture down, as it is the air between the strands that makes the crust crisp. For an evenly golden cake, keep the heat at medium and do not lift the rösti before the first 12 minutes are over.

Wine pairing

A chilled Geneva Chasselas, or a light Geneva Pinot noir if you prefer a red.

Where to find these mushrooms in Geneva

Mycotopia will grow grey oyster mushrooms in Geneva from autumn 2027, harvested to order for restaurants and home cooks. See the grey oyster mushroom page. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: our Geneva-style mushroom croûte, or all our mushroom recipes.