Sweet Potato Rösti With Portobello Mushrooms - cooking recipe

Ingredients

1 None sweet potato (about 1 lb)
1/2 cup panko breadcrumbs
1 cup grated Parmesan cheese
2 None eggs
2 cloves garlic, crushed
3 tbsp olive oil
5 tbsp butter, chopped
1/4 cup finely chopped fresh flat-leaf parsley leaves
2 tsp finely chopped fresh thyme leaves
2 tbsp finely chopped fresh chives
6 None portobello mushrooms
5 oz baby spinach leaves
1/4 cup shaved Parmesan cheese
1 None lemon, cut into wedges

Preparation

Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan cheese, eggs, half the garlic and 1 tbsp of the oil in a large bowl; season.
Heat remaining oil in 9-inch nonstick skillet on medium heat. Add sweet potato mixture, pressing down firmly and evenly to cover bottom of pan. Cook, covered, 10 mins or until browned underneath and sweet potato is almost tender. Slide rosti onto a flat plate; invert pan over rosti then turn pan and rosti over. Cook further 8 mins or until rosti is browned underneath and cooked through.
Meanwhile, preheat oiled grill pan.
Stir butter, herbs and remaining garlic in a small saucepan on low heat, until just melted.
Peel mushrooms; trim stalks to 1/4 inch. Brush a little of the butter mixture on both sides of mushrooms; season. Cook mushrooms in grill pan, 2 mins each side or until browned and tender.
Cut rosti into wedges and divide among plates. Top with spinach and mushrooms. Drizzle with remaining butter mixture. Top with shaved Parmesan cheese; serve with lemon wedges.