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EatSmarter exclusive recipe

Mushroom Ragout

with Red Lentil Puree

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Mushroom Ragout
618
calories
Calories

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

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easy
Difficulty
40 min.
Preparation
 • Ready in 50 min.
Ready in
Nutritions
Fat16 g
Saturated Fat Acids2.4 g
Protein43 g
Roughage37 g
Sugar added0 g
Calorie618
1 serving contains
Calories618
Protein/g43
Fat/g16
Saturated fatty acids/g2.4
Carbohydrates/g72
Added sugar/g0
Roughage/g37
Bread exchange unit6
Cholesterol/mg0
Uric acid/mg540
Vitamin A/mg0.3
Vitamin D/μg12.3
Vitamin E/mg5.3
Vitamin B₁/mg0.7
Vitamin B₂/mg1.2
Niacin/mg30.2
Vitamin B₆/mg1
Folate/μg365
Pantothenic acid/mg6.3
Biotin/μg42.9
Vitamin B₁₂/μg0
Vitamin C/mg38
Potassium/mg2,316
Calcium/mg234
Magnesium/mg234
Iron/mg13.4
Iodine/μg47
Zinc/mg7.2

Recipe development: EAT SMARTER
Ingredients
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

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
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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.

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