Mashed Potato and Wild Mushroom Ragout

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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
Simplot Farmhouse Originals™: Home Cooked Mashed Potatoes	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.