Mushroom ragout with leek

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the morels in 100 ml warm water for about 30 minutes. Peel, wash and quarter the potatoes. Cook potatoes in salted water for about 20 minutes until soft. Wash celery and cut into slices. Clean the leek, cut the upper third, wash and cut into rings of about 0.5 cm thickness. Clean the chanterelles, wash thoroughly and drain well. Clean, wash, dab dry and chop the porcini mushrooms if necessary

2. 2

   Heat the oil in a frying pan. Fry the bacon, porcini mushrooms and chanterelles for 5-8 minutes until golden brown. Add celery and leek and fry for another 3 minutes. Drain the morels and collect the soaking water. Pour soaking water through a fine sieve. Cut the morels in half, clean them and add them to the rest of the vegetables in the pan. Deglaze with white wine and stock

3. 3

   Mix 5 tablespoons soaking water and starch, add to the ragout. Let simmer for about 1 minute. Wash the thyme, shake dry and chop the leaves of 3 stems finely. Add the thyme leaves to the ragout. Season to taste with salt and pepper

4. 4

   Heat milk and butter. Drain the potatoes. Pour the milk mixture into the potatoes and mash everything into puree. Season to taste with salt, pepper and nutmeg. Arrange mashed potatoes and mushroom ragout on plates and garnish with thyme

Nutrition Facts

KCAL
340 kcal

CARBS
37 g

FATS
14 g

PROTEINS
14 g