Chilean Merkén Potato Timbale with Mushroom Ragout, Spinach and Chive Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Toss the potato slices with 2 tablespoons olive oil, 1 teaspoon merken, half of the salt, and some black pepper. Spread them on a baking tray and bake for 25 minutes, turning halfway through, until tender and lightly golden.

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   2. While the potatoes bake, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

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   3. Add the button mushrooms and oyster mushrooms. Cook for 8 to 10 minutes, stirring, until they release their moisture and brown. Season with the remaining merken, the rest of the salt, black pepper, and dried oregano.

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   4. Pour in the white wine and scrape the bottom of the pan to lift the browned bits. Cook for 2 to 3 minutes until the alcohol evaporates and the ragout is moist but not watery.

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   5. Add the spinach to the hot ragout and cook for 1 to 2 minutes, just until wilted. Remove from the heat.

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   6. In a small bowl, mix the plain yogurt with the chives and lemon juice until smooth. Set aside.

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   7. To assemble the timbales, use 4 lightly oiled ring molds or ramekins. Place a layer of roasted potatoes on the bottom, add a layer of mushroom and spinach ragout, and repeat once more, pressing gently so it holds its shape.

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   8. Return the assembled timbales to the oven at 190 °C / 375 °F for 8 minutes so the layers set and heat through evenly.

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   9. Unmold carefully and serve immediately with the chive yogurt sauce spooned on top or on the side.