Potato, Spinach & Wild Mushroom Ragout
Yield: 12 people
Materials
- 12 red bliss potato cleaned & large diced
- 2 pounds spinach
- 2 cups shiitake
- 2 cups oyster mushrooms
- 2 cups domestic mushrooms
- 1 cup shallots
- 1 cup roasted garlic puree
- 1 bunch thyme picked & chopped
- 1 bunch basil chiffonaide
- 1/2 teaspoon black peppercorns ground
- 2 cups red wine
- 1/2 teaspoon salt
Instructions
- Steam potatoes & cool.
- In a large hot skillet saute shallot, garlic puree, thyme & mushrooms.
- When mushroom brown add potato, red wine, black pepper, & salt.
- Reduce by half and add spinach & basil.
- Serve immediately