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EatSmarter exclusive recipe

Mushroom Ragout

with Red Lentil Puree
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Mushroom Ragout

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

Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
618
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie618 kcal(29 %)
Protein43 g(44 %)
Fat16 g(14 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage37 g(123 %)
Vitamin A0.3 mg(38 %)
Vitamin D12.3 μg(62 %)
Vitamin E5.3 mg(44 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.2 mg(109 %)
Niacin30.2 mg(252 %)
Vitamin B₆1 mg(71 %)
Folate365 μg(122 %)
Pantothenic acid6.3 mg(105 %)
Biotin42.9 μg(95 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38 mg(40 %)
Potassium2,316 mg(58 %)
Calcium234 mg(23 %)
Magnesium234 mg(78 %)
Iron13.4 mg(89 %)
Iodine47 μg(24 %)
Zinc7.2 mg(90 %)
Saturated fatty acids2.4 g
Uric acid540 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
servings
5
Plum tomatoes (400 grams)
3
2
1 ½ pounds
3 sprigs
1 sprig
9 ounces
3 tablespoons
1 teaspoon
1 teaspoon
2 tablespoons
1 cup
Preparation

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

1.
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.

2.
Mushroom Ragout preparation step 2

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

3.
Mushroom Ragout preparation step 3

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

4.
Mushroom Ragout preparation step 4

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

5.
Mushroom Ragout preparation step 5

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

6.
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.

7.
Mushroom Ragout preparation step 7

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

8.
Mushroom Ragout preparation step 8

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

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.

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