Creamy Mushroom Ragout over Sweet Potato Cakes

Name: Creamy Mushroom Ragout over Sweet Potato Cakes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8-12 serving(s)
Ingredients: 3 sweet potatoes, pricked all over with a fork (about 2 pounds); 1 1/3 cups panko breadcrumbs; 1/2 cup walnuts, chopped toasted; 1 tablespoon light brown sugar; 1/4 teaspoon mace, ground (or nutmeg); 1 egg, beaten; 1 teaspoon kosher salt; 1 teaspoon black pepper, freshly ground; 1/2 cup flour; 1/2 cup olive oil, divided; 3 tablespoons butter; 4 shallots, finely chopped; 1 1/2 lbs mushrooms, stemmed and quartered (such as chanterelle, shiitake, oyster and cremini); 2 tablespoons sage, chopped & divided; 3/4 cup heavy cream; 1 1/2 teaspoons sherry wine vinegar

Submitted by Busters friend

"Found this in the Tribune Food & Drink Weekly. Will be using with some great red-skinned yellow sweet potatoes for a mushroom loving friend this weekend after Thanksgiving. This dish makes a satisfying main course for the vegetarians at your holiday table. For a quicker version, omit the sweet potato cakes altogether and simply spoon the mushroom ragout over roasted and mashed sweet potatoes. This recipe can be prepared up to one day in advance."

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Ready In:: 1hr 30mins
Ingredients:: 16
Serves:: 8-12

ingredients

3 sweet potatoes, pricked all over with a fork (about 2 pounds)
1 ¹⁄₃ cups panko breadcrumbs
¹⁄₂ cup walnuts, chopped toasted
1 tablespoon light brown sugar
¹⁄₄ teaspoon mace, ground (or nutmeg)
1 egg, beaten
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
¹⁄₂ cup flour
¹⁄₂ cup olive oil, divided
3 tablespoons butter
4 shallots, finely chopped
1 ¹⁄₂ lbs mushrooms, stemmed and quartered (such as chanterelle, shiitake, oyster and cremini)
2 tablespoons sage, chopped & divided
³⁄₄ cup heavy cream
1 ¹⁄₂ teaspoons sherry wine vinegar

directions

Preheat oven to 425 degrees.
Arrange the sweet potatoes on a foil-lined baking sheet and roast, turning occasionally, until soft, about 45 minutes.
When cool enough to handle, remove and discard the peels and mash the potato flesh in a large bowl until just chunky.
Stir in the bread crumbs, walnuts, sugar, mace, egg, three-fourths teaspoon salt and one-fourth teaspoon pepper until thoroughly combined.
Place the flour in a wide, shallow dish. Using floured hands, form sweet potato mixture into 12 3-inch patties. (Each patty will use a scant one-third cup of the sweet potato mixture. Make smaller patties, if you like.)
Coat each in flour, shaking off any excess, and transfer to a baking sheet. Heat one-fourth cup of the oil in a large skillet over medium heat.
Working in batches, fry the patties, turning once, until deep golden brown all over, 8 to 9 minutes total. Transfer the fried patties to a paper towel-lined baking sheet to drain. Add additional oil, as needed, to the pan so the patties do not stick as they fry. Set aside when done.
Clean out and return the skillet to stove. Melt the butter in the skillet over medium-high heat then add the shallots with one-fourth teaspoon salt and a pinch of pepper. and cook, stirring often, until softened, about 5 minutes.
Add the mushrooms and 1 tablespoon of the sage and cook, stirring often, until the mushrooms have softened to tenderness and most of the liquid has been absorbed, about 10 minutes.
Add the cream and simmer, stirring often, until just thickened, 3 to 4 minutes. Remove the skillet from heat and stir in vinegar and season additionally to taste. (Recipe can be prepared to this point up to 24 hours in advance and kept, covered tightly, in the refrigerator.).
Bring the sweet potato cakes to room temperature and heat the ragout. Serve the sweet potato cakes with the hot mushroom ragout spooned over the top. Garnish with remaining 1 tablespoon sage and serve.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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