Mushroom-Vegetable Ragout with Chickpea Puree
(Percentage of daily recommendation)
|Calorie||198 kcal||(9 %)|
|Protein||15 g||(15 %)|
|Fat||5 g||(4 %)|
|Carbohydrates||22 g||(15 %)|
|Sugar added||0 g||(0 %)|
|Roughage||18.5 g||(62 %)|
|Vitamin A||1.1 mg||(138 %)|
|Vitamin D||5.7 μg||(29 %)|
|Vitamin E||3.8 mg||(32 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.9 mg||(82 %)|
|Niacin||19.9 mg||(166 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||75 μg||(25 %)|
|Pantothenic acid||6.4 mg||(107 %)|
|Biotin||39.6 μg||(88 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||27 mg||(28 %)|
|Potassium||1,229 mg||(31 %)|
|Calcium||153 mg||(15 %)|
|Magnesium||89 mg||(30 %)|
|Iron||13.5 mg||(90 %)|
|Iodine||42 μg||(21 %)|
|Zinc||3.1 mg||(39 %)|
|Saturated fatty acids||1 g|
|Uric acid||326 mg|
Rinse the dried porcini mushrooms in a sieve, drain and place in a small bowl.
Bring 130 ml (approximately 1/2 cup) of vegetable broth to a boil. Pour over the mushrooms and soak for 20 minutes.
Meanwhile, thoroughly clean chanterelles with a brush or paper towel. Halve large chanterelles.
Rinse button mushrooms if necessary. If needed, cut in half or quarters. Rinse thyme and shake dry.
Rinse leek, cut lengthwise and cut into 1 cm (approximately 1/2-inch) wide rings.
Peel carrot, cut into thin slices and boil in the remaining vegetable broth. Cover and cook for 8-10 minutes over low heat.
Heat olive oil in a pan and fry the chanterelles.
Add button mushrooms, leek, 4 sprigs thyme and soaked porcini mushrooms with the broth. Cover and cook for about 8 minutes.
Rinse chickpeas in a sieve, drain, add to mushrooms with the carrot and cook.
Cook the vegetables and mushrooms uncovered, allowing broth to evaporate. Season with salt, pepper and cloves.
Puree chickpeas and carrot in a pot with an immersion blender. Season with salt and pepper and arrange the chickpeas on plates with the mushrooms and leek. Garnish with remaining thyme and serve.