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Wild Mushroom Ragout With A Spinach Potato Cake


  • 2 tablespoons olive oil
  • 2 cup assorted sliced wild mushrooms
  • 2 tablespoons minced shallots
  • 1/2 cup chopped tomatoes, seeded and peeled
  • 1/4 cup chopped green onions
  • 1 tablespoon minced garlic
  • 2/3 cup mushroom broth
  • 2 tablespoons butter
  • Salt and pepper
  • Spinach Potato Cake:
  • 1/2 cup chopped and blanched spinach
  • 1 cup mashed potatoes
  • 1/2 teaspoon minced garlic
  • Salt and pepper
  • 1/2 cup seasoned flour
  • 1 egg, beaten
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup olive oil for frying
  • Essence
  • Garnish: 2 tablespoons chopped parsley, 2 tablespoons 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 sauteing 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 sauteing 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