It is also the perfect autumnal pairing, and quite easy to make. I had fun working my Benriner Japanese mandoline, though for the life of me, I can not figure out how to use the finger guard while slicing, so I am just super-duper careful not to add shreds of finger to the fingerling potatoes.
Rösti with Chunky Applesauce and Crème Fraîche
Serves 1 generously or 2 judiciously
- 2 tiny fingerling potatoes, I used a Peruvian purple and red creamer
- 1/4 of a medium-sized onion
- 1 royal trumpet mushroom
- 1 egg
- fresh thyme
- 1 - 2 t flour
- crème fraîche or sour cream
- Grate the potato on a box grater or a mandoline that has serrated razor settings. I used the medium blade on mine which produces 1/4 inch shreds. Grate about 1/2 cup of potato. Soak the shredded potato in a bowl of cold water and set aside.
- Grate an equal amount of the onion and as much as the mushroom as possible - I probably only got about 3 T of shredded mushroom.
- Put the onion and mushroom into another bowl along with some fresh thyme leaves, salt and pepper and mix well.
- Drain the potato shreds and squeeze out as much of the water as you can, then add to the onion and mushroom mixture and mix well.
- Crack in the egg and stir to combine, then toss in 1 t of flour and mix well. You can add a bit more flour if the mixture seems too runny.
- Heat up a large skillet and melt some butter over medium-high heat
- Spread the mixture out as thinly as possible, lower the heat to medium and then cover the skillet and let cook until the edges of the pancake are golden-brown and then carefully flip over and let cook on the other side until it, too, is golden-brown and delicious.
- Remove from heat, top with applesauce and crème fraîche or sour cream and eat.
- Rough applesauce - I simmered 2 Ginger Gold apples, peeled, cored and cut into quarters in 2 cups apple cider with about 8 inches of stick-cinnamon, 4 whole cloves and 4 allspice berries until the apples were soft and falling to pieces and the liquid had reduced. I pulled out the spices and let the sauce cool and then refrigerated it.