Mushroom Ragout recipe with creamy pumpkin celery mash and cabbage. This easy and delicious recipe is a great fall recipe.
Course Mushroom
Cuisine easy recipe
Keyword ragout
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2Servings
Author Klaraslife
Ingredients
150gsavoy cabbage
100gcelery
300gbutternut squash
2onions
2clovesof garlic
100mlvegan cream
100mldry white wine
1/2tspcaraway
black pepper & salt
3tbspolive oil
2tbspchopped parsley
3juniper berries
0.5tspsweet paprika
2tspsherry
quince vinegar
Instructions
Blanch savoy in salted water, then cut into thin strips. Set aside.
Finely chop the shallots and sauté in a little oil. Pepper and salt. Add caraway to taste and roast for a short time.
Add the cabbage strips, then deglaze with a little cream. Later, add some white wine and leave to cook.
Chop pumpkin and celery and cook gently in salted water together with juniper berries. Season with pepper, salt, vinegar, garlic, oil, and cream, whisk to a mousse and stir until smooth.
Clean the mushrooms and cut into 2 cm pieces.
Chop the shallots and fry into oil. Add thyme and parsley and fry for a short time. Refine with cream and sherry.