MUSHROOM, POTATO, TURNIP CAKES WITH SAGE SAUCE
by Bob Hosh
This recipe was created at the cooking demonstration at Fungus Fest 2008.
The Sage Sauce recipe is at the bottom of this page.
BASIC MIXTURE
Ingredients:
COATING MIXTURE
Ingredients:
Method:
Clean and mince the pound of mushrooms by hand or in a food processor. Melt the butter in a skillet and add the minced mushrooms. Sauté over medium-high heat until the mushrooms release their liquid and it has cooked away. Lower heat to medium and add the minced shallots. Sauté until shallots are wilted and lightly browned. Add 1 teaspoon each of salt and freshly ground pepper. Set aside to cool.Peel and cube the potatoes, cover with water, add 1-teaspoon salt and boil until tender, about 15 minutes. Drain. Peel and cube the turnip, cover with water add 1 teaspoon salt and boil until tender, about 10 minutes. Drain. Combine drained potatoes and turnip in a bowl, add 1 tablespoon butter and mash. Set aside. Mix together the mashed potatoes, turnips, fresh breadcrumbs, the minced cooked mushroom mixture, the nutmeg, salt and pepper with the beaten egg. Form small 3-inch patties out of the mixture and chill in the refrigerator about 1 hour to help firm them.
Heat about 1/4 inch vegetable oil in a skillet to medium high. To fry the patties dip them in the egg wash and the gently roll them in the seasoned breadcrumbs. Fry them in the oil, turning once, until they are golden brown. Drain on paper towels and serve.
Makes 8 3-inch cakes.
FRESH SAGE SAUCE
Ingredients:
Method:
Melt the butter in a sauce pan, add the minced shallots and sauté until wilted and golden. Stir in the flour and cook for 1 minute. Whisk in the broth and white wine and stir until smooth. Add the minced sage, salt, pepper and lemon juice. Simmer for 5 minutes.Serve the cakes with a small amount of sauce.
by Bob Hosh
This recipe was created at the cooking demonstration at Fungus Fest 2008.
The Sage Sauce recipe is at the bottom of this page.
BASIC MIXTURE
Ingredients:
- 1 lb. mushrooms minced
- 1/2 cup minced shallots
- 3 tablespoons butter
- 2 cups mashed potatoes (about 3 medium)
- 1 cup cooked mashed turnips (one large purple-top white globe type)
- 3/4 cup fresh breadcrumbs
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon black pepper
- 3 teaspoons salt
- 1 large egg, beaten
- Oil for sautéing
COATING MIXTURE
Ingredients:
- 11/2-cup dry breadcrumbs well seasoned with 1 teaspoon each, fresh herbs (thyme, marjoram, parsley)
- 2 eggs, beaten with 1 tablespoon milk
Method:
Clean and mince the pound of mushrooms by hand or in a food processor. Melt the butter in a skillet and add the minced mushrooms. Sauté over medium-high heat until the mushrooms release their liquid and it has cooked away. Lower heat to medium and add the minced shallots. Sauté until shallots are wilted and lightly browned. Add 1 teaspoon each of salt and freshly ground pepper. Set aside to cool.Peel and cube the potatoes, cover with water, add 1-teaspoon salt and boil until tender, about 15 minutes. Drain. Peel and cube the turnip, cover with water add 1 teaspoon salt and boil until tender, about 10 minutes. Drain. Combine drained potatoes and turnip in a bowl, add 1 tablespoon butter and mash. Set aside. Mix together the mashed potatoes, turnips, fresh breadcrumbs, the minced cooked mushroom mixture, the nutmeg, salt and pepper with the beaten egg. Form small 3-inch patties out of the mixture and chill in the refrigerator about 1 hour to help firm them.
Heat about 1/4 inch vegetable oil in a skillet to medium high. To fry the patties dip them in the egg wash and the gently roll them in the seasoned breadcrumbs. Fry them in the oil, turning once, until they are golden brown. Drain on paper towels and serve.
Makes 8 3-inch cakes.
FRESH SAGE SAUCE
Ingredients:
- 2 tablespoons of butter
- 2 tablespoons minced shallots
- 2 tablespoons flour
- 3/4 cup broth (chicken or vegetable)
- 1/2 cup dry white wine
- 1 tablespoon minced fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Juice of half a lemon
Method:
Melt the butter in a sauce pan, add the minced shallots and sauté until wilted and golden. Stir in the flour and cook for 1 minute. Whisk in the broth and white wine and stir until smooth. Add the minced sage, salt, pepper and lemon juice. Simmer for 5 minutes.Serve the cakes with a small amount of sauce.
