Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

Name: Mushroom Ragout with Steamed Leeks and Hasselback Potatoes
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 2 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; 500 g leeks; 4 waxy potatoes; 1 sprig fresh rosemary; 500 g water; 2 garlic cloves; 1 red onion; 20 g olive oil; 400 g fresh mushrooms; 50 g white wine; 1 heaped tsp vegetable stock paste, homemade; 100 g soy cream; ¾ tsp fine sea salt; ½ tsp ground black pepper

3.5 (6 ratings)

Difficulty medium

Preparation time 35 min

Total time 1h 15 min

Serving size 4 portions

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