Wild Mushroom Ragout With A Spinach Potato Cake

Wild Mushroom Ragout:
2 Tbs olive oil
2 cup assorted sliced wild mushrooms
2 Tbs minced shallots
1/2 cup peeled, seeded and chopped tomatoes
1/4 cup chopped green onions
1 Tbs minced garlic
2/3 cup mushroom broth
2 Tbs butter
Salt and pepper

Spinach Potato Cake:
1/2 cup chopped and blanched spinach
1 cup mashed potatoes
1/2 tsp minced garlic
Salt and pepper
1/2 cup seasoned flour
1 egg, beaten
1/2 cup seasoned bread crumbs
1/2 cup olive oil, for frying
Essence (Emeril's spice blend - paprika, pepper, garlic powder, thyme and oregano)

Garnish:
2 Tbs chopped parsley
2 Tbs grated Parmigiano-Reggiano
2 long chives

1) 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 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the Sauteed mixture and reduce by half. Finish with the butter and reseason.

2) 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.

3) 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 Essence.

4) Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano, and long chives.

Review:  This wasn't as difficult as it initially seemed.  I dirtied a lot of dishes, but I think it was worth it.  I used Costco's freeze dried wild mushroom mix, as they're finally back in stock.  I guess it's a seasonal thing, but it's a great bargain!  And super easy to use.