Recipe - Garlic Potato Puree With Shiitake Ragout And Potato Crisps

FOR THE CRISPS
2 tablespoon Vegetable oil
1 lg Russet; (baking) potato
scrubbed

FOR THE PUREE
2 pound Russet; (baking) potatoes
1 lg Head of garlic; (about 22
cloves), separated into
cloves and peeled
Three fourths Stick; (6 tablespoons)
unsalted butter, cut into
bits and softened
Three fourths cup Milk; scalded

FOR THE RAGOUT
2 tablespoon Olive oil
1 pound Fresh shiitake mushrooms;
stems discarded and the
caps quartered
1 cup Mediumdry Sherry
1 cup Chicken broth
3 tablespoon Soy sauce
2 teaspoon Cornstarch; dissolved in 1
tablespoon cold water
3 tablespoon Minced fresh parsley leaves

Make the crisp: Brush a baking sheet well with some of the oil. In a food
processor fitted with the 2millimeter slicing disk or with a handheld
slicing device slice thin the potato on the diagonal (cut one end of the
potato on the diagonal to facilitate this) and arrange the slices
immediately in one layer on the sheet. Brush the slices with the remaining
oil, sprinkle them with salt to taste, and bake them in the middle of a
preheated 400 deg. F. oven for 12 to 15 minutes, or until they are golden
brown. Transfer the crisps while they are still warm with a metal spatula
to a rack and let them cool. The crisps may be made several days in advance
and kept in a plastic bag at room temperature.

Make the puree: Peel the potatoes, quarter them lengthwise, and cut them
into 1inch pieces. Reserving 3 of the garlic cloves for the ragout, in a
steamer set over boiling water steam the remaining garlic cloves with the
potatoes, covered, for 12 to 15 minutes, or until the potatoes are very
tender. Force the steamed garlic and the potatoes through a ricer or food
mill fitted with the medium disk into a large bowl, stir in the butter, the
milk, and salt and pepper to taste, and keep the puree warm, covered. The
puree may be made 1 day in advance, kept covered and chilled, and reheated.

Make the ragout:: In a large heavy skillet heat the oil over moderately
high heat until it is hot but not smoking and in it saute the mushrooms
with the reserved garlic cloves, minced, and salt and pepper to taste for 5
minutes, or until the mushrooms are softened and any liquid they give off
is evaporated. Add the Sherry and boil the mixture until almost all the
liquid is evaporated. Add the broth and the soy sauce and bring the mixture
to a boil. Stir the cornstarch mixture, stir it into the sauce, and simmer
the ragout, stirring occasionally, for 2 minutes. Stir in the parsley. The
ragout may be made 1 day in advance, kept covered and chilled, and
reheated.

Divide the puree among 8 heated small plates, mounding it, arrange 3 crisps
decoratively in each mound, and spoon the ragout over and around the puree.
Serves 8

Gourmet October 1992

Posted to EATL Digest by Jennie Craig jecraig@LANINC.COM on Apr 7,
1998