John Myers
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Mushroom Ragout with Potato Croissants
The perfect mushroom ragout with potato croissants recipe with a picture and simple step-by-step instructions.
Potato planters:
- 400 g Potatoes
- 1 medium sized Carrot
- 1 size Hot peppers
- 1 small Onion
- 20 g Butter
- 60 g Lowfat quark
- 2 Egg yolk
- 40 g Finely grated Parmesan
- 40 g Food starch
- 3 tbsp Chives rings
- Pepper salt
- Panko flour for rolling
- Clarified butter for frying
Mushroom ragout:
- 20 g Dried mushrooms (mixed)
- 300 ml Boiling water
- 150 g Fresh mushrooms (variety as desired)
- 1 size Onion red
- 150 ml Cream
- 10 g Food starch
- 2 tbsp Chives rings
- 20 g Clarified butter
Potato planters:
- Cook the potatoes with their peel until done. Halve, always place 3 halves in the potato press with the cut side facing down, press into a larger bowl, remove the peel and press the next halves through. Repeat this until all the potatoes have been processed. Let the pressed potatoes cool down well.
- During this, peel the onion, dice it very finely and sweat it in the butter until translucent. Peel the carrot, grate finely. Halve the peppers, remove the core, cut into fine cubes and then chop a little more finely. Finely grate the Parmesan. Cut the chives into rolls (the same for the mushrooms).
- When the potatoes have cooled down, add the quark, onions, carrots, peppers, Parmesan, egg yolks, starch and chives and mix everything with a wooden ladle to form a smooth batter. Season well at the same time. Then cut off 6 portions of approx. 90 g each, shape them into “talers” and then roll them in the panko flour. Hold ready.
Mushroom ragout and finishing of the planter:
- Before starting any work (including for the planters), put the dried mushrooms in a bowl and pour the boiling water over them. There they have to soak for about 15-20 minutes during the further preparations and form a mushroom broth.
- Meanwhile, clean the fresh mushrooms – if necessary – and cut them into small pieces. I still had so many Asian Shimeji mushrooms to process. But all other types of mushrooms also fit. Cut the red onion into very small cubes. When the dried mushrooms are well swollen, lift them out of the broth, squeeze them out lightly and cut larger parts a little smaller.
- Now work in parallel, i.e. heat a pan with enough clarified butter for the planters and bake them in it on both sides over medium heat until golden brown.
- In another, higher pan for the ragout, fry the onion in the clarified butter. Then first add the dried mushrooms and fry for about 2 minutes. Then add the fresh mushrooms, fry for 1 minute, deglaze everything with 200 ml mushroom stock, turn the heat down halfway and let it simmer for about 2 minutes. Then pour in the cream, let it simmer for another 2 minutes, season, fold in the chives, stir in the starch mixed in a little water and let it set for 1 minute.
- Turn the potato planters every now and then. Then arrange everything on a plate and – if you wish – serve a fresh lettuce with it.
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