Rösti with Creamy Mushroom Sauce

Boil the potatoes in their skins until done, about 20–25 minutes. Drain, let cool for 30 minutes, then peel and grate on a coarse grater.

Finely chop one onion and mix it with the potatoes. Season with salt, black pepper and nutmeg, stirring gently so the potatoes don't turn mushy.

Dice the second onion and slice the button mushrooms. In half the butter, sauté the onion for 2–3 minutes, then add the mushrooms and cook for 5–7 minutes until their liquid evaporates. Pour in the vegetable stock and cream, bring to a boil, then simmer covered for 5 minutes. Stir in half the parsley, season with salt and pepper.

Melt half the remaining butter in a wide skillet, add the potato mixture and press it into a flat cake about 2 cm thick. Fry over low to medium heat, covered, for 10 minutes, until the bottom turns golden brown.

Flip the rösti onto a plate, cover the skillet with it, then carefully slide the cake back in. Add the rest of the butter around the edges and fry uncovered for another 10 minutes until crisp.

Cut the rösti into portions, spoon over the creamy mushroom sauce and sprinkle with the remaining parsley.