AVIKO Rösti Rondjes Naturel with mushroom and béchamel sauce (ciulama de ciuperci) and crispy bacon
2-4
30
Main required ingredient
AVIKO Rösti Rondjes Naturel
Mushroom and béchamel sauce:
1 kg mushrooms
1 l water
a large pinch of salt
2-3 bay leaves
1 tablespoon wheat flour
2 tablespoons butter
600 ml chicken stock*/vegetable stock
150 ml 18% cream
1 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon hot paprika (1 teaspoon if you like it spicy)
3 slices of smoked bacon (optional)
* For a vegetarian version, use vegetable stock.
Prepare AVIKO Rösti Rondjes Naturel according to the instructions on the package.
Add salt and 2-3 bay leaves to 1 liter of water. Throw quartered mushrooms into the boiling water and cook for about 10-15 minutes. After cooking, remove them and place in a sieve to drain excess water. In the meantime, prepare the sauce: in a pot or deep frying pan, melt 2 tablespoons of butter over medium heat and add flour. Stir constantly until you get a smooth paste (2-3 minutes). Then start adding a ladle of the broth, stirring very thoroughly each time, until you have added all the broth. Add the rest of the spices, mix and cook on low heat until you get a creamy sauce. Add the mushrooms to the sauce, mix, then add the cream and finely chopped dill. Mix again, keep on low heat for 1 minute and it's ready!
Crispy bacon:
Place the bacon slices on a baking tray and bake in the oven at 180 degrees, fan-assisted, for 10-15 minutes (until slightly crispy). Remove, place on a plate, on a paper towel to drain excess fat, then cut into small pieces.
Pour the mushroom-béchamel sauce onto plates, then the rösti, crispy bacon, sprinkle with herbs (chives or parsley).
