For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteing for 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the sauteed mixture and reduce by half. Finish with the butter and reseason.
For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. 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 brown, about 2-3 minutes. Flip the cakes over and continue sauteing until golden brown. Remove from pan and drain on a paper-lined plate. Season with Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives.
Yields: 2 servings