Wild Mushroom Ragout With A Spinach Potato Cake
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Wild Mushroom Ragout With A Spinach Potato Cake
  Spinach    Potato    Mushrooms    Cakes  
Last updated 6/12/2012 1:00:03 AM. Recipe ID 23094. Report a problem with this recipe.
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      Title: Wild mushroom ragout with a spinach potato cake
 Categories: E.
      Yield: 4 Servings
 
      2 tb Olive oil
      2 c  Assorted sliced wild
           Mushrooms
      2 tb Minced shallots
    1/2 c  Chopped tomatoes, seeded and
           Peeled
    1/4 c  Chopped green onions
      1 tb Minced garlic
    2/3 c  Mushroom broth
      2 tb Butter
           Salt and pepper
           Spinach Potato Cake:
    1/2 c  Chopped and blanched spinach
      1 c  Mashed potatoes
    1/2 ts Minced garlic
           Salt and pepper
    1/2 c  Seasoned flour
      1    Egg, beaten
    1/2 c  Seasoned bread crumbs
    1/2 c  Olive oil for frying
           Essence
           Garnish: 2 tablespoons
           Chopped parsley,
      2 tb Grated Parmigiano-Reggiano
           Cheese and
      2    Long chives
 
  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.
  
  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 2-3 minutes. Flip the cakes over and continue
  sauteeing until golden brown. Remove from pan and drain on a
  paper-lined plate. Season with Essence. 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.
  
  Yields: 2 servings
  




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Recipe ID 23094 (Apr 03, 2005)

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