Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 cups 474ml Assorted sliced wild mushrooms

  3. 2 tablespoons 30ml Minced shallots

  4. 1/2 cup 31g / 1.1oz Peeled, seeded, chopped tomatoes

  5. 1/4 cup 15g / 1/2oz Chopped green onions

  6. 1 tablespoon 15ml Minced garlic

  7. 2/3 cup 157ml Mushroom broth

  8. 2 tablespoons 30ml Butter

  9. Spinach Potato Cake

  10. 1/2 cup 73g / 2.6oz Chopped and blanched spinach

  11. 1 cup 237ml Mashed potatoes

  12. 1/2 teaspoon 2 1/2ml Minced garlic

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. 1/2 cup 31g / 1.1oz Seasoned flour

  16. 1 Egg - beaten

  17. 1/2 cup 73g / 2.6oz Seasoned bread crumbs

  18. 1/2 cup 118ml Olive oil - for frying

  19. Emeril's Essence - seeNote

  20. Garnish

  21. 2 tablespoons 30ml Chopped parsley,

  22. 2 tablespoons 30ml Grated Parmigiano-Reggiano cheese

  23. 2 Long chives

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 2 servings.


Send feedback