Grilled Mushroom and Leek Ragu with Fingerling Potatoes Print this recipe

Ingredients

• 1 pound, plus 2 tablespoons butter
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup shallots, minced
• 2 tablespoons chicken stock
• 2 cups water
• 3 cups mixed mushrooms
• 3 tablespoons garlic
• 4 cups leek tops, thinly sliced
• 4 cups fingerling potatoes
• 5 tablespoons olive oil

Instructions

1. Place a cast iron skillet over direct heat on the grill with oil and 1 tablespoon of butter. Once butter begins to foam add in fingerlings, mushrooms and leeks, toss. Season with salt, pepper, minced garlic and minced shallot. Add chicken stock and 1 tablespoon butter. Bring to a simmer before serving.
2. Cool fingerling potatoes and split in half. Brush fingerling potatoes with olive oil, season with salt and pepper. Place fingerling potatoes on hot grill, grill 5-7minutes or until they have grill marks.
3. Blanch fingerling potatoes. To blanch potatoes, place potatoes in boiling, unsalted water for 5 minutes. Remove potatoes from boiling water and chill them in ice water for 5 minutes. Drain well.
4. Place water and one pound of butter in a small sauce pan and bring to simmer. Add leeks and braise until tender, approximately 3-5 minutes. Strain the leeks, reserving the butter and water. Allow leeks to cool before refrigerating.
5. Preheat the grill using Kingsford® charcoal, until briquets are consistently ashed over.
6. Rinse mushrooms and discard any unwanted parts. Cook mushrooms in a single layer on grill until tender and caramelized, approximately 5-7 minutes. Remove mushrooms from grill and place on sheet tray with paper towel for draining, set aside.

Credit

1. Recipe created by Chef Bryan Caswell of REEF Restaurant in Houston on behalf of the Walmart Choice Steak Challenge presented by Kingsford® charcoal and Coca-Cola©.