THE RECIPES

ADAM LONG'S MOUNTAIN MUSHROOM RAGOUT WITH GNOCCHI - FROM EPISODE 102

5 POUNDS          MOUNTAIN MUSHROOMS (LOBSTER AND OYSTER)-SLICED
4OZ                  BUTTER
4 TBS                EXTRA VIRGIN OLIVE OIL
3                      GARLIC CLOVES-MINCED
3 TBS                WILD PARSLEY-MINCED
T.T.                   SALT AND PEPPER

GNOCCHI

2 POUNDS        KENNEBEC POTATO (1-2 POTATOES)
2                     EGGS-BEATEN
1 CUP              PARMESAN CHEESE
SCANT 1 CUP    ALL PURPOSE FLOUR
T.T.                 SALT AND PEPPER

FOR THE GNOCCHI

TOSS THE WHOLE POTATOES IN OIL AND SALT.  BAKE IN A 350 DEGREE OVEN, COOK UNTIL TENDER THROUGHOUT, THIS TAKES ROUGHLY 40-50 MINUTES.

REMOVE THE POTATOES FROM THE OVEN AND PLACE EACH POTATO ON A LARGE CUTTING BOARD AND PEEL IT BEFORE MOVING ON TO THE NEXT POTATO. ALSO, PEEL EACH POTATO AS SOON AS POSSIBLE. BE MINDFUL THAT YOU WANT TO WORK RELATIVELY QUICKLY SO YOU CAN MASH THE POTATOES WHEN THEY ARE HOT.   MASH WITH A WHISK BUT DON'T OVER-MASH - YOU ARE AFTER AN EVEN CONSISTENCY WITH NO NOTICABLE LUMPS.

LET THE POTATOES COOL LONG ENOUGH THAT THE EGG WON'T COOK WHEN IT IS INCORPORATED INTO THE POTATOES (ABOUT TEN OR FIFTEEN MINUTES). WHEN YOU ARE READY, PULL THE POTATOES INTO A SOFT MOUND –ADD ¾ CUP FLOUR, PARMESAN CHEESE, SALT, PEPPER, AND BEATEN EGG.  MIX BY HAND TO INCORPORATE THE FLOUR, CHEESE, AND EGGS INTO THE POTATOES WITH THE EGG INCORPORATED THROUGHOUT - YOU CAN SEE THE HINT OF YELLOW FROM THE YOLK. MIX UNTIL THE MIXTURE IS A LIGHT CRUMBLE. VERY GENTLY, KNEAD THE DOUGH. THIS IS ALSO THE POINT YOU CAN ADD MORE FLOUR (A SPRINKLE AT A TIME) IF THE DOUGH IS TOO TACKY. I USUALLY END UP USING MOST OF THE REMAINING 1/4 CUP FLOUR. IT SHOULD FEEL ALMOST BILLOWY. CUT IT INTO 8 PIECES. NOW GENTLY ROLL EACH 1/8TH OF DOUGH INTO A SNAKE-SHAPED LOG, ROUGHLY THE THICKNESS OF YOUR THUMB. USE A KNIFE TO CUT PIECES EVERY 1/2-INCH. DUST WITH A BIT MORE FLOUR AND COOL IN THE REFRIGERATOR.

PLATE ASSEMBLE

IN A LARGE POT OVER HIGH HEAT BRING SALTED WATER TO A BOIL.  ADD THE GNOCCHI AND COOK UNTIL DONE.  THEY WILL BEGIN TO FLOAT.  REMOVE FROM WATER AND SET ASIDE.  IN A LARGE SAUTE PAN  OVER MEDIUM HEAT, MELT 2OZ BUTTER.  ADD GNOCCHI AND COOK UNTIL THEY ARE  BROWN ON ALL SIDES. SET ASIDE. IN A SEPARATE PAN, OVER MEDIUM HEAT, ADD REMAINING 2OZ OF BUTTER, OIL, GARLIC, AND MUSHROOMS AND SAUTE  FOR 5 MINUTES.  PLACE MUSHROOM MIXTURE ON PLATE AND TOP WITH THE GNOCCHI.  GARNISH WITH CHOPPED PARSLEY.

 

 


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RECIPE LIST

Episode 101 - Brevard County, FL

Pat Martin's Dishes

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