Wild Mushroom Ragout with a Spinach Potato Cake (Emeril Lagasse) |
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Prep Time: 75 Minutes Cook Time: 15 Minutes |
Ready In: 90 Minutes Servings: 2 |
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Ingredients:
2 tablespoons olive oil |
2 cup assorted sliced wild mushrooms |
2 tablespoons minced shallots |
1/2 cup peeled, seeded and chopped tomatoes |
1/4 cup chopped green onions |
1 tablespoon minced garlic |
2/3 cup mushroom broth |
2 tablespoons butter |
salt and pepper |
1/2 cup chopped and blanched spinach |
1 cup mashed potatoes |
1/2 teaspoon 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, recipe follows |
2 tablespoons chopped parsley |
2 tablespoons grated parmigiano-reggiano |
2 long chives |
Directions:
1. 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.
2. 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.
3. In a saute pan, heat the olive oil. When the pan is smoking hot, add the cakes. Saute until golden brown, about 2 to 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.
4. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano, and long chives.
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