Rösti with Mushrooms

4 servings | 30 minutes

Crispy, savoury, and packed with flavour – this potato rösti with mushrooms is a five-ingredient wonder. Just a few ingredients, maximum flavour, and ready in 30 minutes! Grate the potatoes yourself and fry them to create a crispy layer. The topping? Sautéed mushrooms with garlic, fresh parsley, and roasted almond flakes. This recipe is effortlessly made on a scratch-resistant SaphirMatt AEG induction cooktop with integrated hood. Curious about this recipe from ChicksLoveFood? Keep reading!

Ingredients

For 2 Servings

  • Large pinch of saffron
  • 2 cloves of garlic
  • 200g cherry tomatoes
  • 200g spaghetti
  • 180g raw prawns
  • 1 tsp chilli flakes
  • 1 tbsp tomato puree
  • 100ml double cream
  • 1 lemon
  • 1 tbsp chopped parsley
  • Salt and olive oil

Method

1. Boil some water, and add 1 tbsp to a small bowl, along with your saffron. Leave to infuse for at least 20 minutes.

2. Finely chop your garlic and halve your cherry tomatoes.

3. Bring a large pan of salted water up to a boil. Add your pasta, and cook until it is al dente.

4. Heat a saute pan over a medium heat, and add 2 tbsp olive oil. Add your garlic and chilli flakes to the pan and cook for 30 seconds before tipping in your cherry tomatoes and tomato puree. Cook for 5 minutes, stirring often until the tomatoes have softened and their juices are bursting out. Add the prawns, and fry for 30 seconds until pink and starting to curl.

5. Pour in the cream and saffron water, then simmer for a couple of minutes. Lift your cooked pasta directly out of the pasta water with a slotted spoon and into the sauce. Give it a really good mix, adding a splash of pasta water to help it get really glossy.

6. Finish the sauce with the zest of your lemon and parsley, then season to taste with salt and pepper. Spoon into bowls and serve it up.

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