Wild Mushroom and Caramelized Vegetable Jus in Potato Shell
While we were sitting around this morning, eating our breakfast burritos and blowing shows off the DVR, we came across an episode of Hubert Keller's show (now appearing on Top Chef Masters).
This episode featured a russet potato, hollowed out, boiled...
...and filled with a mushroom and vegetable ragout, then sealed with puff pastry.
Lacking any puff pastry, we adapted it and used the scooped out potatoes, making a quick mashed potato and piped rosettes to cover the opening.
The filling also featured the chanterelles we picked up from Killbuck Valley Mushrooms yesterday. The leftover ragout was used on the plate after the ring of wilted kale. Our son couldn't get enough of the ragout. ;)