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
Emerils Essence; see * Note
=== GARNISH ===
2 tb Chopped parsley;
2 tb Grated Parmigiano-Reggiano
-cheese
2 Whole Long chives
* 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.
Yields
2 servings