Wild Mushroom Shepards Pie With A Port Reduction

• Wild Mushrooms tt3 lbs
• Olive Oiltt1 T
• Garlicttt T
• Kosher Salttt1 t
• Fresh Cracked Black Pepper 1t
• Olive Oil tt1 T
• Baby Spinachtt1 pkg
• Kosher Salttt1 t
• Fresh Cracked Black Pepper 1t
• Yukon Gold Potatoest ea
• Half & Halftt1 pt
• Butterttt/2 c
• Kosher Salttt1 t
• Fresh Cracked Black Pepper 1t
• Port Winett2 c
• Asparagustt6 ea
• Baby Carrotstt6 ea

1. 1.teel Yukon Gold potatoes. Place in a large pan filled with cold water.
2. 2.tring to a boil add 3 T salt.
3. 3.thile potatoes are cooking simmer half & half and butter.
4. 4.then potatoes are cooked mash adding milk and butter mixture until desired consistency is reached. Hold covered in back of stove.
5. 5.tn a hot saute pan add oil and garlic, cook 15 seconds add spinach, salt and pepper. Cook until wilted.
6. 6.tn a hot saute pan add oil and garlic, cook 15 seconds add mushrooms, salt and pepper. Cook until tender 5 min. add 1/4 c of the port, and reduce until dry.
7. 7.temove from pan and hold hot. In the same pan add remaining port reduce until by 1/2 or until a syrup is achieved.
8. 8.to plate place a 6in ring mold in the center of the plate, fill 1/3 with the mashed potatoes, then 1/3 with the saute spinach, and top with the mushrooms.
9. 9.temove ring mold and drizzle with the port glaze.
10. Place to saute baby carrots and asparagus on each plate.

mushrooms, olive oil, garlic, kosher salt, fresh cracked black pepper, olive oil, kosher salt, fresh cracked black pepper, potatoes, butter, kosher salt, fresh cracked black pepper, carrots

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-shepards-pie-with-a-port-reduction-1202701 (may not work)