Wild Mushroom Ragout With A Spinach Potato Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Essnce13 | 2 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | c | Assorted sliced wild |
| mushrooms | ||
| 2 | T | Minced shallots |
| 1/2 | c | Peeled, seeded chopped |
| tomatoes | ||
| 1/4 | c | Chopped green onions |
| 1 | T | Minced garlic |
| 2/3 | c | Mushroom broth |
| 2 | T | 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 | t | 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 |
| Emerils Essence, see * Note | ||
| === GARNISH === | ||
| 2 | T | Chopped parsley |
| 2 | T | Grated Parmigiano-Reggiano |
| cheese | ||
| 2 | Whole Long chives |
INSTRUCTIONS
Note: See the Emerils 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 Emerils 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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Nutrition (calculated from recipe ingredients)
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Calories: 1484
Calories From Fat: 492
Total Fat: 56g
Cholesterol: 198.4mg
Sodium: 1855.3mg
Potassium: 1677mg
Carbohydrates: 179.7g
Fiber: 15.4g
Sugar: 12.6g
Protein: 72.7g