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

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