EatSmarter exclusive recipe

Mushroom Ragout

with Red Lentil Puree

Recipe development: EAT SMARTER
Mushroom Ragout

Mushroom Ragout - This vegetarian delicacy is taken to a gourmet level - no one will miss the meat!

40 min.
50 min.
Ready in


for 2 servings
5 Plum tomatoes (400 grams)
3 Garlic cloves
2 Onions
1 ½ pounds fresh Porcino mushroom
3 sprigs Parsley
1 sprig Rosemary
9 ounces Red lentils
3 tablespoons Soy creamer
1 teaspoon ground paprika (hot)
1 teaspoon Turmeric
2 tablespoons Olive oil
1 cup Vegetable broth
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Kitchen utensils

1 Pot, 1 large Skillet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Brush, 1 Immersion blender

Preparation steps

Step 1/9
Mushroom Ragout preparation step 1

Cut out tomato stems. Dip tomatoes in boiling water, rinse in cold water and remove skins. Cut tomatoes into quarters and remove the seeds.

Step 2/9
Mushroom Ragout preparation step 2

Peel the garlic and cut into thin slices. Peel the onions and dice.

Step 3/9
Mushroom Ragout preparation step 3

Trim porcini mushrooms and cut into quarters. Cut larger mushrooms into 2 cm (approximately 3/4 inch) pieces.

Step 4/9
Mushroom Ragout preparation step 4

Rinse the parsley and rosemary, shake dry, and pluck leaves or needles. Finely chop.

Step 5/9
Mushroom Ragout preparation step 5

Cook lentils in boiling water for about 12 minutes. Drain over a bowl, reserving some of the cooking liquid.

Step 6/9
Mushroom Ragout preparation step 6

Puree lentils with soy creamer, paprika and turmeric. If the puree is too thick, thin it with a little of the reserved cooking liquid. Season with salt and pepper and keep warm.

Step 7/9
Mushroom Ragout preparation step 7

Brown porcini mushrooms over high heat in a large, dry skillet for 2 minutes, stirring often.

Step 8/9
Mushroom Ragout preparation step 8

Add garlic slices, diced onions and oil and fry for another minute while stirring. Season with salt and pepper.

Step 9/9
Mushroom Ragout preparation step 9

Pour in vegetable broth and bring to a boil over high heat for 1 minute. Add tomatoes and herbs and bring to a boil again. Season with salt and pepper. Spread the lentil puree over 2 warmed plates, arrange the porcini mushroom ragout around it and serve.

Additional advice