Mushroom Ragout with Steamed Leeks and Hasselback Potatoes
TM6 TM5

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

3.5 ( 6 ratings )

Ingredients

  • 2 sprigs fresh flat-leaf parsley leaves only
  • 3 sprigs fresh thyme leaves only
  • 500 g leeks halved lengthways then sliced (5 cm)
  • 4 waxy potatoes unpeeled, medium (approx. 80 g each)
  • 1 sprig fresh rosemary leaves only
  • 500 g water
  • 2 garlic cloves
  • 1 red onion (approx. 110 g), quartered
  • 20 g olive oil
  • 400 g fresh mushrooms mixed (e.g. chanterelles, oyster), cut in pieces (1-2 cm)
  • 50 g white wine vegan
  • 1 heaped tsp vegetable stock paste, homemade vegan (see tip)
    or 1 vegetable stock cube (for 0.5 l) vegan, crumbled
  • 100 g soy cream for cooking
  • ¾ tsp fine sea salt plus extra to taste
  • ½ tsp ground black pepper

Nutrition
per 1 portion
Calories
228 kcal / 956 kJ
Protein
9 g
Fat
10 g
Carbohydrates
20 g

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