Name: Wild Mushroom Ragout with a Spinach Potato Cake
Ingredients: 2 tb Olive oil; 2 c Assorted sliced wild mushrooms; 2 tb Minced shallots; 1/2 c Peeled; seeded, chopped tomatoes; 1/4 c Chopped green onions; 1 tb Minced garlic; 2/3 c Mushroom broth; 2 tb Butter; Salt; to taste; Freshly-ground black pepper; to taste; === SPINACH POTATO CAKE ===; 1/2 c Chopped and blanched spinach; 1 c Mashed potatoes; 1/2 ts Minced garlic; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 c Seasoned flour; 1 Egg; beaten; 1/2 c Seasoned bread crumbs; 1/2 c Olive oil; for frying; Emeril.s Essence; see * Note; === GARNISH ===; 2 tb Chopped parsley;; 2 tb Grated Parmigiano-Reggiano cheese; 2 Whole Long chives

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Essnce13	2	servings

INGREDIENTS

2	tb	Olive oil
2	c	Assorted sliced wild mushrooms
2	tb	Minced shallots
1/2	c	Peeled; seeded, chopped tomatoes
1/4	c	Chopped green onions
1	tb	Minced garlic
2/3	c	Mushroom broth
2	tb	Butter
		Salt; to taste
		Freshly-ground black pepper; to taste
		=== SPINACH POTATO CAKE ===
1/2	c	Chopped and blanched spinach
1	c	Mashed potatoes
1/2	ts	Minced garlic
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	c	Seasoned flour
1		Egg; beaten
1/2	c	Seasoned bread crumbs
1/2	c	Olive oil; for frying
		Emeril.s Essence; see * Note
		=== GARNISH ===
2	tb	Chopped parsley;
2	tb	Grated Parmigiano-Reggiano cheese
2		Whole Long chives

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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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