Wild Mushroom Ragout with a Spinach Potato Cake

Ready in 1 hour

Try this Wild Mushroom Ragout with a Spinach Potato Cake recipe, or contribute your own. "Bread Crumb" and "Emeril" are two of the tags cooks chose for Wild Mushroom Ragout with a Spinach Potato Cake.

Top-ranked recipe named "Wild Mushroom Ragout with a Spinach Potato Cake"


Ingredients

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2 tb parsley; Chopped
=== SPINACH POTATO CAKE ===
2 c wild mushrooms; Assorted sliced
1/2 c Olive oil; for frying
1 c potatoes; Mashed
=== GARNISH ===
2 tb Parmigiano-Reggiano; Grated
2 tb olive oil
2 tb Shallots; minced
Salt; to taste
1/2 c spinach; Chopped and blanched
1/2 ts Garlic; minced
2 tb Butter
Black Pepper; freshly ground
1 tb Garlic; minced
Salt; to taste
2 Whole Long chives
1/2 c Seasoned flour
1 Egg; beaten
Black Pepper; freshly ground
Emerils Essence; see * Note
1/4 c Green Onions; chopped
1/2 c ; Peeled; seeded, chopped
1/2 c Seasoned bread crumbs
2/3 c Mushroom broth

Original recipe makes 2

Servings  

Preparation

* Note: See the ?Emeril?s 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 Emeril?s 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2291 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse

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