Kumara rösti with portobello mushrooms

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Kumara rösti with portobello mushrooms
  • 1 large kumara (orange sweet potato) (500g)
  • 1/2 cup (35g) panko (japanese) breadcrumbs
  • 1 cup (80g) grated parmesan
  • 2 eggs
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) olive oil
  • 80 gram (2½ ounces) butter, chopped
  • 1/3 cup lightly packed fresh flat-leaf parsley leaves, chopped finely
  • 2 teaspoon fresh thyme leaves, chopped finely
  • 2 tablespoon finely chopped fresh chives
  • 6 portobello mushrooms (480g)
  • 150 gram (4½ ounces) baby spinach leaves
  • 1/4 cup (20g) shaved parmesan
  • 1 lemon (140g), cut into wedges


Kumara rösti with portobello mushrooms
  • 1
    Coarsely grate kumara; squeeze out excess liquid. Combine kumara with breadcrumbs, grated parmesan, egg, half the garlic and 1 tablespoon of the oil in a large bowl; season.
  • 2
    Line a 24cm (9½-inch) non-stick frying pan with baking paper. Add kumara mixture, pressing down firmly and evenly to cover base of pan; cook, covered, over medium heat 10 minutes or until browned underneath and kumara is almost tender. Slide rösti onto a flat plate; invert pan over rösti then turn pan and rösti over. Cook further 8 minutes or until rösti is browned underneath and cooked through.
  • 3
    Meanwhile, preheat oiled grill pan (or barbecue).
  • 4
    Stir butter, herbs and remaining garlic in a small saucepan, over low heat, until just melted.
  • 5
    Peel mushrooms; trim stalks to 1cm (½-inch). Brush a little of the butter mixture on both sides of mushrooms; season. Cook mushrooms in grill pan, 2 minutes each side or until browned and tender.
  • 6
    Cut rösti into wedges and divide between plates; top with spinach and mushrooms, then drizzle with remaining butter mixture. Top with shaved parmesan; serve with lemon wedges.


Kumara turns brown when cut so it's best to grate it just before you use it. If you have a scratch-free non-stick pan, you won't need to line it with baking paper.

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