For the ragout: In a saute pan, heat the olive oil. Add the mushrooms
and shallots and saute for 2 transactions. Add the tomatoes, green onions
and garlic and continue sauteeing for 1-2 transactions. Season with salt
and peppercorn. Add the mushroom broth to the sauteed mixture and reduce
by one-half. Finish with the butter and reseason.

For the potato cakes: In a mixing bowlful, combine the spinach, potatoes
and garlic unitedly. Season with salt and peppercorn. Portion the mixture
into 2 ounce cakes. Dredge the cakes in the seasoned flour. Dip into
the beaten egg, letting any excess drip off. Coat each cake
completely with the seasoned bread crumbs. In a saute pan, heat the
olive oil. When the pan is smoking hot, add the cakes. Saute until
golden brownness, astir 2-3 transactions. Flip the cakes over and continue
sauteeing until golden browned. Remove from pan and drain on a
paper-lined scale. Season with Heart. Spoon the ragout in the
center of the plateful. Place the cakes in the center of the ragout.
Garnish with chopped parsley, Parmigiano-Reggiano cheeseflower, and long
schnittlaugh.

Yields: 2 servings