Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

Name: Mushroom Ragout with Steamed Leeks and Hasselback Potatoes
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 portions
Ingredients: 2 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; 500 g leeks; 4 waxy potatoes; 1 sprig fresh rosemary; 500 g water; 2 garlic cloves; 1 red onion; 20 g olive oil; 400 g fresh mushrooms; 50 g white wine; 1 heaped tsp vegetable stock paste, homemade; 100 g soy cream; ¾ tsp fine sea salt; ½ tsp ground black pepper

3.0 8 évaluations

Préparation 35min

Total 1h 15min

4 portions

Ingrédients

fresh flat-leaf parsley leaves only
2 sprigs
fresh thyme leaves only
3 sprigs
leeks halved lengthways then sliced (5 cm)
500 g
waxy potatoes unpeeled, medium (approx. 80 g each)
4
fresh rosemary leaves only
1 sprig
water
500 g
garlic cloves
2
red onion (approx. 110 g), quartered
1
olive oil
20 g
fresh mushrooms mixed (e.g. chanterelles, oyster), cut in pieces (1-2 cm)
400 g
white wine vegan
50 g
vegetable stock paste, homemade vegan (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l), vegan, crumbled
soy cream for cooking
100 g
fine sea salt plus extra to taste
¾ tsp
ground black pepper
½ tsp