Garlic Potato Puree with Shitake Ragout and Potato Crisps
by tpogue

from USA

* Exported from MasterCook Mac *

Garlic Potato Puree w/Shitake Ragout and Potato Crisps

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1 baking potato
2 pounds baking potatoes
1 bult garlic (22 cloves) -- peeled
3/4 stick butter -- cut into bits
3/4 cup milk -- scalded
2 tablespoons olive oil
1 pound shiitake mushrooms -- stems removed
1 cup sherry -- medium dry
1 cup chicken stock
3 tablespoons soy sauce
2 teaspoons cornstarch dissolved in 1 T cold water
3 tablespoons parsley -- minced

First Two Ingredients:
Make the crisps: Brush a baking sheet well with some of the oil. In a food processor fitted with the 2 millimeter slicing disk or with a mandolin (cut one end of the potato on the diagonal) and slice on the diagonal and arrange the slices immediately in one layer on the sheet. Brush the slices with the remaining oil, sprinkle them with salt to taste, and bake them in the middle of a preheated 400F oven for 12 to 15 minutes, or until they are golden brown. Transfer the crisps while they are still warm with a metal spatula to a rack and let them cool. The crisps may be made several days in advance and kept in a plastic bag at room temperature.

Make the Puree:

Peel the potatoes, quarter them lenghwise, and cut them into 1" pieces. Reserving 3 of the garlic cloves for the ragout, in a steamer set over boiling water steam the remaining garlic cloves with the potatoes, covered, for 12 to 15 minutes, or until the potatoes are very tender. Force the steamed garlic and the potatoes through a ricer, stir in the butter, the milk, and salt and pepper to taste, and keep the puree warm, covered. The puree may be made 1 day in advance, kept covered and chilled, and reheated.
Make the Ragout:

In a large heavy skillet heat the oil over moderately high heat unti it is hot but not smoking and in it saute the mushrooms with the reserved garlic cloves, minced and salt and pepper to taste for 5 minutes or until the mushrooms are softened and any liquid is evaporated. Add the broth and the soy sauce and bring the mixture to a boil. Stir in the cornstarch mixture, stir it into the sauce, and simmer the ragout, stirring occasionally, for 2 minutes. Stir in the parsley. The ragout may be made 1 day in advance, kept covered and chilled and reheated. Divide the puree among 8 heated small plates, mounding it, arrange 3 crisps decoratively in each mound, and spoon the ragout over and around the puree.

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Per serving: 365 Calories; 10g Fat (23% calories from fat); 9g Protein; 61g Carbohydrate; 6mg Cholesterol; 450mg Sodium

Serving Ideas : Serve extra ragout in gravy boat.And some on potatoes.

NOTES : I do not use Gourmet's recipe for potato puree I use Cook's method.

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