Garlic Potato Puree with Shiitake Ragout and Potato Crisps
| Yield: | 1 Servings |
| Categories: |
| FOR THE CRISPS | ||
| 2 | tb | Vegetable oil |
| 1 | lg | Russet; (baking) potato scrubbed |
| FOR THE PUREE | ||
| 2 | lb | Russet; (baking) potatoes |
| 1 | lg | Head of garlic; (about 22 cloves), separated into cloves and peeled |
| 3/4 | Stick; (6 tablespoons) unsalted butter, cut into bits and softened | |
| 3/4 | c | Milk; scalded |
| FOR THE RAGOUT | ||
| 2 | tb | Olive oil |
| 1 | lb | Fresh shiitake mushrooms; stems discarded and the caps quartered |
| 1 | c | Medium-dry Sherry |
| 1 | c | Chicken broth |
| 3 | tb | Soy sauce |
| 2 | ts | Cornstarch; dissolved in 1 tablespoon cold water |
| 3 | tb | Minced fresh parsley leaves |
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