Scale

For the Mozzarella Rösti:

4 medium waxy potatoes (Yukon Gold or Red), boiled and grated

1 cup shredded mozzarella cheese

1 tsp salt

½ tsp black pepper

2 tbsp butter or oil (for frying)

For the Zwiebel Pilzrahmsoße (Onion Mushroom Cream Sauce):

1 tbsp butter

1 large yellow onion, thinly sliced

1½ cups mushrooms (cremini or white), sliced

1 clove garlic, minced

¾ cup heavy cream

½ cup vegetable broth or dry white wine

½ tsp thyme or parsley

Salt and pepper to taste

Prepare Potatoes: Boil potatoes until just tender (about 10 minutes), cool, peel, and grate.
Form Rösti: Mix grated potatoes with mozzarella, salt, and pepper. Form into patties.
Pan-Fry Rösti: In a skillet, heat butter/oil over medium heat. Fry each Rösti for 4–5 minutes per side until golden and crisp.
Make Sauce: In a separate pan, melt butter. Sauté onions until golden, then add mushrooms and garlic. Cook until browned.
Add Cream: Deglaze with wine or broth. Stir in cream, herbs, salt, and pepper. Simmer until thickened.
Assemble: Plate Rösti and top with warm Pilzrahmsoße. Garnish with herbs and serve immediately.