Fine Vegetable Cuisine

Mushroom Ragout with Leek and Mashed Potatoes

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Average: 4.9 (7 votes)
(7 votes)
Mushroom Ragout with Leek and Mashed Potatoes

Mushroom ragout with leek and mashed potatoes - Vegetarian soul warmer for cold days

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
404
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie404 cal.(19 %)
Protein15 g(15 %)
Fat18 g(16 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage10.3 g(34 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.4 μg(7 %)
Vitamin E2 mg(17 %)
Vitamin K84.8 μg(141 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.8 mg(57 %)
Folate216 μg(72 %)
Pantothenic acid2.5 mg(42 %)
Biotin25.6 μg(57 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C75 mg(79 %)
Potassium1,641 mg(41 %)
Calcium178 mg(18 %)
Magnesium89 mg(30 %)
Iron4.6 mg(31 %)
Iodine37 μg(19 %)
Zinc2.4 mg(30 %)
Saturated fatty acids8 g
Uric acid197 mg
Cholesterol34 mg
Complete sugar10 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoLeekOyster mushroomApple juicesaltshallot
Preparation

Kitchen utensils

1 Potato ricer

Preparation steps

1.

Peel potatoes, cut into coarse pieces and cook covered in salted water for about 25 minutes.

2.

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.

3.

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.

4.

Heat remaining oil in a 2nd pan. Steam leeks in it for approx. 5 minutes over medium heat.

5.

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.

6.

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.