Wild mushroom ragout with a spinach potato cake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | cups | Assorted sliced wild |
| Mushrooms | ||
| 2 | tablespoons | Minced shallots |
| ½ | cup | Chopped tomatoes, seeded and |
| Peeled | ||
| ¼ | cup | Chopped green onions |
| 1 | tablespoon | Minced garlic |
| ⅔ | cup | Mushroom broth |
| 2 | tablespoons | Butter |
| Salt and pepper | ||
| Spinach Potato Cake: | ||
| ½ | cup | Chopped and blanched spinach |
| 1 | cup | Mashed potatoes |
| ½ | teaspoon | Minced garlic |
| Salt and pepper | ||
| ½ | cup | Seasoned flour |
| 1 | Egg, beaten | |
| ½ | cup | Seasoned bread crumbs |
| ½ | cup | Olive oil for frying |
| Essence | ||
| Garnish: 2 tablespoons | ||
| Chopped parsley, | ||
| 2 | tablespoons | Grated Parmigiano-Reggiano |
| Cheese and | ||
| 2 | Long chives | |
Directions
For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteeing for 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the sauteed mixture and reduce by half. Finish with the butter and reseason.
For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. Portion the mixture into 2 ounce cakes. Dredge the cakes in the seasoned flour. Dip into the beaten egg, letting any excess drip off. Coat each cake completely with the seasoned bread crumbs. In a saute pan, heat the olive oil. When the pan is smoking hot, add the cakes. Saute until golden brown, about 2-3 minutes. Flip the cakes over and continue sauteeing until golden brown. Remove from pan and drain on a paper-lined plate. Season with Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout.
Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives.
Yields: 2 servings
ESSENCE OF EMERIL SHOW #EE2291