Recipe - Wild Mushroom Ragout With A Spinach Potato Cake

2 tablespoon Olive oil
2 cup Assorted cut or sliced up wild
mushrooms
2 tablespoon Minced shallots
One half cup Peeled; seeded, chopped
tomatoes
One fourth cup Chopped green onions
1 tablespoon Minced garlic
2/3 cup Mushroom broth
2 tablespoon Butter
Salt; to taste
Freshlyground black pepper;
to taste
=== SPINACH POTATO CAKE ===
One half cup Chopped and blanched spinach
1 cup Mashed potatoes
One half teaspoon Minced garlic
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Seasoned flour
1 Egg; beaten
One half cup Seasoned bread crumbs
One half cup Olive oil; for frying
Emeril’s Essence; see * Note
=== GARNISH ===
2 tablespoon Chopped parsley;
2 tablespoon Grated ParmigianoReggiano
cheese
2 Whole Long chives

* 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 2ounce 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 goldenbrown,
about 2 to 3 minutes. Flip the cakes over and continue sauteeing until
goldenbrown. Remove from pan and drain on a paperlined 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,
ParmigianoReggiano cheese, and long chives. This recipe yields 2