Wild Mushroom Ragout with a Spinach Potato Cake

Name: Wild Mushroom Ragout with a Spinach Potato Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cup assorted sliced wild mushrooms; 2 tablespoons minced shallots; 1/2 cup peeled, seeded and chopped tomatoes; 1/4 cup chopped green onions; 1 tablespoon minced garlic; 2/3 cup mushroom broth; 2 tablespoons butter; Salt and pepper; 1/2 cup chopped and blanched spinach; 1 cup mashed potatoes; 1/2 teaspoon 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, recipe follows; 2 tablespoons chopped parsley; 2 tablespoons grated Parmigiano-Reggiano; 2 long chives

Servings: persons

2 tablespoons olive oil
2 cup assorted sliced wild mushrooms
2 tablespoons minced shallots
1/2 cup peeled, seeded and chopped tomatoes
1/4 cup chopped green onions
1 tablespoon minced garlic
2/3 cup mushroom broth
2 tablespoons butter
Salt and pepper
1/2 cup chopped and blanched spinach
1 cup mashed potatoes
1/2 teaspoon 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, recipe follows
2 tablespoons chopped parsley
2 tablespoons grated Parmigiano-Reggiano
2 long chives

1
For the ragout: In a saute pan, heat the olive oil.
2
Add the mushrooms and shallots and saute for 2 minutes.
3
Add the tomatoes, green onions and garlic and continue sauteeing for 1-2 minutes.
4
Season with salt and pepper.
5
Add the mushroom broth to the Sauteed mixture and reduce by half.
6
Finish with the butter and reseason.
7
For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together.
8
Season with salt and pepper.
9
Portion the mixture into 2-ounce cakes.
10
Dredge the cakes in the seasoned flour.
11
Dip into the beaten egg, letting any excess drip off.
12
Coat each cake completely with the seasoned bread crumbs.
13
In a saute pan, heat the olive oil.
14
When the pan is smoking hot, add the cakes.
15
Saute until golden brown, about 2 to 3 minutes.
16
Flip the cakes over and continue sauteeing until golden brown.
17
Remove from pan and drain on a paper-lined plate.
18
Season with Essence.
19
Spoon the ragout in the center of the plate.
20
Place the cakes in the center of the ragout.
21
Garnish with chopped parsley, Parmigiano-Reggiano, and long chives.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cup assorted sliced wild mushrooms, 2 tablespoons minced shallots, 1/2 cup peeled, seeded and chopped tomatoes, and more.

Yes, Wild Mushroom Ragout with a Spinach Potato Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!