Mushroom Ragout with Steamed Leeks and Hasselback Potatoes
TM5 TM6

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

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)
  • 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
956 kJ / 228 kcal
Protein
9 g
Carbohydrates
20 g
Fat
10 g

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