Chef Michael Neil,
Pineridge Hollow
This elegant starter riffs off the classic meat and potato dish, with tender mushrooms echoing the texture of beef.
Ingredients
Ragoût
2 cups chopped wild mushrooms
1 large shallot, minced
2 cloves garlic, minced
2 Tbsp olive oil
salt and pepper to taste
3 Tbsp white wine
2 Tbsp whipping cream
2 Tbsp beef stock, reduced by half
2 Tbsp minced parsley
2 Tbsp minced thyme
2 Tbsp minced tarragon
2 Tbsp minced chives
1 pinch nutmeg
Latke
1 1/2 medium Kennebec potatoes, shredded
1/2 cup cooked wild rice
1/2 cup cooked rice medley
1 Tbsp flour
1/4 medium white onion, minced
1 clove garlic, minced
salt and pepper to taste
3 Tbsp canola oil
Method
Ragoût
1. In a pot of boiling water, blanch tough mushroom varieties to ensure they sauté at same rate.
2. Cut mushrooms to relatively the same size.
3. In a sauté pan on high heat, add olive oil. Add mushrooms and sauté. Add shallots and garlic. Cook until mushrooms are tender.
4. Deglaze pan with wine and reduce until liquid is gone.
5. Add cream and beef stock. Simmer until mixture resembles stew.
6. Season with salt and pepper, nutmeg and half of the herbs (use remaining herbs as garnish).
Latke
1. Heat a large frying pan to medium-high heat and add oil.
2. In a bowl, mix rice, garlic, onion and potato. Season with salt and pepper.
3. Add flour and mix until mixture is slightly gummy.
4. Drop potato ball into pan and push flat with spatula.
5. Fry until golden brown on both sides (approx. 5 mins per side).
6. Remove from oil and pat dry.
Yield 4 servings