INGREDIENTS

INSTRUCTIONS

Make the crisp: Brush a baking sheet well with some of the oil. In a
food processor fitted with the 2-millimeter slicing disk or with a
hand-held slicing device slice thin the potato on the diagonal (cut
one end of the potato on the diagonal to facilitate this) and arrange
the slices immediately in one layer on the sheet. Brush the slices
with the remaining oil, sprinkle them with salt to taste, and bake
them in the middle of a preheated 400 deg. F. oven for 12 to 15
minutes, or until they are golden brown. Transfer the crisps while
they are still warm with a metal spatula to a rack and let them cool.
The crisps may be made several days in advance and kept in a plastic
bag at room temperature.  Make the puree: Peel the potatoes, quarter
them lengthwise, and cut  them into 1-inch pieces. Reserving 3 of the
garlic cloves for the  ragout, in a steamer set over boiling water
steam the remaining  garlic cloves with the potatoes, covered, for 12
to 15 minutes, or  until the potatoes are very tender. Force the
steamed garlic and the  potatoes through a ricer or food mill fitted
with the medium disk  into a large bowl, stir in the butter, the milk,
and salt and pepper  to taste, and keep the puree warm, covered. The
puree may be made 1  day in advance, kept covered and chilled, and
reheated.  Make the ragout:: In a large heavy skillet heat the oil over
moderately high heat until it is hot but not smoking and in it saute
the mushrooms with the reserved garlic cloves, minced, and salt and
pepper to taste for 5 minutes, or until the mushrooms are softened  and
any liquid they give off is evaporated. Add the Sherry and boil  the
mixture until almost all the liquid is evaporated. Add the broth  and
the soy sauce and bring the mixture to a boil. Stir the  cornstarch
mixture, stir it into the sauce, and simmer the ragout,  stirring
occasionally, for 2 minutes. Stir in the parsley. The ragout  may be
made 1 day in advance, kept covered and chilled, and reheated.  Divide
the puree among 8 heated small plates, mounding it, arrange 3  crisps
decoratively in each mound, and spoon the ragout over and  around the
puree. Serves 8  Gourmet October 1992  Posted to EAT-L Digest  by
Jennie Craig <jecraig@LAN-INC.COM> on Apr  7, 1998

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