Garlic Potato Puree w/Shitake Ragout and Potato Crisps

* Exported from MasterCook II *

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 o


ne 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 iwth


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 p


otatoes 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 reheate


d.
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 liq


uied 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.
Devide the puree among 8 heated small plates, mounding it, arrange 3 crisps
decoratively in each mound, and spoon the ragout over and aroung the puree.

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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.