Products used in this recipe
Mashed Potato and Wild Mushroom Ragout
Yield: 12 Servings (7 oz.)
Yield: 12 Servings (7 oz.)
Mushroom Ragout:
Ingredient | Weight | Measure |
---|---|---|
Bacon, small dice | 5 oz. | |
Cremini mushrooms, 1/4-inch slice | 6 oz. | |
Demi glaze, prepared | 10 fl. oz. | |
Garlic, minced | 1 tsp. | |
Leeks, julienne | 4 oz. | |
Oyster mushrooms, 1/4-inch slice | 4 oz. | |
Portobello mushrooms, 1/4-inch slice | 4 oz. | |
White wine | 4 fl. oz. |
Gratin Topping:
Ingredient | Weight | Measure |
---|---|---|
Bread crumbs, fresh | 2 oz. | |
Butter, melted | 1 1/4 oz. | |
Parmesan cheese, grated | 1/2 oz. | |
Parsley, chopped | 1 Tbsp. | |
Salt | 1/4 tsp. | |
White pepper, ground | 1/4 tsp. |
Mashed Potatoes:
Ingredient | Weight | Measure |
---|---|---|
4 lb. |
Preparation Instructions:
Step 1
For the Mushroom Ragout; sauté the bacon until crispy in a large skillet. Add garlic and leeks, sauté until tender. Add mushrooms and wine, simmer until mushrooms are tender. Add demi-glace and simmer for 5 minutes. Reserve.
Step 2
Combine the gratin topping ingredients in a bowl; stir to blend well. Reserve.
Step 3
Prepare the mashed potatoes according to the package instructions. Place in oven-proof serving dish. Make a reservoir down the center. Pour the ragout mixture into the reservoir. Top with gratin topping and brown briefly in the convection oven or under salamander.