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
ESSENCE OF EMERIL SHOW #EE2291
Yields
4 servings