Wild Mushroom Ragout With A Spinach Potato Cake

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	474ml	Assorted sliced wild mushrooms
2 tablespoons	30ml	Minced shallots
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped tomatoes
1/4 cup	15g / 0.5oz	Chopped green onions
1 tablespoon	15ml	Minced garlic
2/3 cup	157ml	Mushroom broth
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Spinach Potato Cake
1/2 cup	73g / 2.6oz	Chopped and blanched spinach
1 cup	237ml	Mashed potatoes
1/2 teaspoon	2.5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Seasoned flour
1		Egg - beaten
1/2 cup	73g / 2.6oz	Seasoned bread crumbs
1/2 cup	118ml	Olive oil - for frying
		Emeril's Essence - see * Note
		Garnish
2 tablespoons	30ml	Chopped parsley,
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese
2		Long chives

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 to 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 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 Emeril's 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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