Mushroom Ragout with Leek and Mashed Potatoes
Mushroom ragout with leek and mashed potatoes - Vegetarian soul warmer for cold days
Healthy, because
Even smarter
Nutritional values
The sulfur compounds Leeks dissolve mucus and protect the organism from bacteria and viruses with their antibacterial effects. Mushrooms and Oyster mushrooms provide us, among other things, with folic acid. This B vitamin promotes good nerves, good memory, good sleep and balanced mood.
You can also prepare the aromatic mushroom ragout with other mushrooms of your choice. It also tastes great with chanterelles or porcini mushrooms.
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 84.8 μg | (141 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,641 mg | (41 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 28 ozs floury potatoes
- salt
- 2 stalks Leeks
- 9 ozs button Mushroom
- 9 ozs Oyster mushrooms
- 1 shallot
- 1 garlic clove
- 2 Tbsps Canola oil
- 1 tsp Whole Grain Spelt Flour
- 1 ¾ ozs naturally cloudy Apple juice
- peppers
- 8 ozs Heavy cream
- 7 ozs milk (whole)
- 1 Tbsp butter
- Nutmeg
- 1 handful Fresh herbs (parsley, chives)
Kitchen utensils
Preparation steps
Peel potatoes, cut into coarse pieces and cook covered in salted water for about 25 minutes.
Meanwhile, clean leeks, wash thoroughly and cut into rings. Clean mushrooms, cut mushrooms into slices, oyster mushrooms into smaller pieces. Peel shallot and garlic and chop both finely.
Heat 1 tablespoon of oil in a frying pan. Sauté shallot and garlic for 3 minutes over medium heat. Add mushrooms and sauté for about 5 minutes. Then dust with flour and sauté for 1 minute. Deglaze everything with juice, add salt and pepper. Add cooking cream and simmer for 3-4 minutes over medium heat.
Heat remaining oil in a 2nd pan. Steam leeks in it for approx. 5 minutes over medium heat.
Drain potatoes, let steam out and press through a press into a pot while still warm. Stir milk and butter into the potatoes, varying the amount of milk according to desired consistency. Season puree with salt and 1 pinch of freshly grated nutmeg. Wash herbs, shake dry and chop. Fold half of the herbs into the puree.
Arrange mashed potatoes with mushrooms and sprinkle leek rings on top. Mushroom ragout with leeks and mashed potatoes grind with fresh pepper and serve sprinkled with remaining herbs.
