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 évaluations )

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Niveau moyen

Temps de préparation 35min

Temps total 1h 15min

Nombre de portions 4 portions

Ingrédients

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)
ou 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

Infos nut.: par 1 portion
Calories: 228 kcal / 956 kJ
Protides: 9 g
Lipides: 10 g
Glucides: 20 g