Wild Mushroom Ragout With A Spinach Potato Cake Recipe

Wild Mushroom Ragout With A Spinach Potato Cake Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Olive oil,
2 cup: Assorted sliced wild,
Mushrooms,
2 tbsp: Minced shallots,
1/2 cup: Chopped tomatoes, seeded and
Peeled,
1/4 cup: Chopped green onions,
1 tbsp: Minced garlic,
2/3 cup: Mushroom broth,
2 tbsp: Butter,
Salt and pepper,
Spinach Potato Cake:,
1/2 cup: Chopped and blanched spinach,
1 cup: Mashed potatoes,
1/2 tsp: Minced garlic,
Salt and pepper,
1/2 cup: Seasoned flour,
1: Egg, beaten
1/2 cup: Seasoned bread crumbs,
1/2 cup: Olive oil for frying,
Essence,
Garnish: 2 tablespoons,
Chopped parsley,
2 tbsp: 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


Source from luhu.jp