2 C. assorted sliced wild mushrooms

2 T. minced shallots

1/2 C. chopped tomatoes, seeded and peeled

1/4 C. chopped green onions

1 T. minced garlic

2/3 C. mushroom broth

2 T. butter

Salt and pepper

Spinach Potato Cake:

1/2 C. chopped and blanched spinach

1 C. mashed potatoes

1/2 tsp. 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 T. chopped parsley, 2 T. grated Parmigiano-Reggiano cheese and 2 long chives

 

For the ragout: In a sauté pan, heat the olive oil. Add the mushrooms and shallots and sauté for 2 minutes. Add the tomatoes, green onions and garlic and continue sautéing for 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the sautéed mixture and reduce by half. Finish with the butter and re-season. 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 oz. 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 sauté pan, heat the olive oil. When the pan is smoking hot, add the cakes. Sauté until golden brown, about 2-3 minutes. Flip the cakes over and continue sautéing 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.

 

 

Yield:

Calories:

Fat:

Fiber: