Herbed Rosti with Wild Mushrooms

• 2 large russet potatoes (about 1 1/4 pounds)
• 1/2 small leek, white and pale green parts only, washed and cut into julienne
• 1 teaspoon finely chopped fresh thyme leaves
• Coarse salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 small leek, white and pale green parts only, cut into julienne and washed
• 4 ounces fresh chanterelles, wiped clean (halved if large)
• 1/4 cup basic chicken stock (page 41)
• 2 ounces fresh goat cheese, softened

1. Soak potatoes Heat oven to 400F.
2. Peel potatoes and grate on the large holes of a box grater.
3. Soak in water to cover for 5 minutes.
4. Lift out with your hands and squeeze out liquid, then squeeze out excess liquid in a clean kitchen towel or paper towels.
5. You should have 3 cups potatoes.
6. Saute rosti Toss together potato, leek, and thyme, and season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
7. Melt 1 tablespoon each butter and olive oil in a 10-inch ovenproof pan over medium-high heat, swirling to coat evenly.
8. Add potato mixture, and cook, pressing down lightly with a large spatula, until bottom is golden and releases easily from pan, about 4 minutes.
9. Invert rosti onto a plate.
10. Add remaining 1 tablespoon each butter and oil and swirl to coat pan.
11. Carefully slide rosti back into pan uncooked side down and cook until starting to brown underneath, about 3 minutes.
12. Bake rosti Transfer to oven and cook until deep golden brown and cooked through (it should offer no resistance when pierced in the center with the tip of a paring knife), 12 to 15 minutes.
13. Meanwhile, saute mushrooms Melt the butter in a medium skillet over medium-high heat.
14. Cook leek until translucent, stirring, about 1 minute.
15. Add chanterelles, season with salt and pepper, and saute until golden , about 3 minutes.
16. Stir in stock and cook until reduced and slightly thickened and the mushrooms have softened, 2 to 3 minutes.
17. Serve Slide baked rosti out of pan onto a serving platter.
18. Spoon dollops of goat cheese in center of rosti and spoon mushroom mixture over top.
19. Cut into wedges and serve immediately.
20. The potatoes need to be briefly soaked in cold water to remove some of their starch, which would cause the texture of the rosti to be gummy.
21. Squeeze excess water from the potatoes before sauteing; otherwise the rosti will steam rather than turn a golden brown.
22. Finishing in the oven deepens the color of the outside while allowing the inside to cook through, ensuring that crisp-fluffy contrast in texture.
23. You will need a 10-inch ovenproof saute pan; the sloped sides makes it easier to slide the rosti in and out of the pan.
24. The potatoes can also be grated in a food processor instead of a box grater.
25. Chanterelles are small, trumpet-shaped wild mushrooms with a delicate, nutty taste.
26. They are generally available only during summer and winter and can be found at specialty-food stores and many supermarkets.
27. To clean them, simply wipe with a damp cloth or paper towel; do not rinse or soak, as they will become spongy.
28. Any wild mushrooms, such as shiitake, oyster, or morels, can be used instead, or substitute button or cremini mushrooms.

russet potatoes, only, thyme, salt, unsalted butter, olive oil, unsalted butter, only, fresh chanterelles, chicken, goat cheese

Taken from www.epicurious.com/recipes/food/views/herbed-rosti-with-wild-mushrooms-393841 (may not work)