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🍽️ Mushroom Ragout on Creamy Chickpea Puree

198 kcal · 30 min · 4 servings

Ingredients

• 5 g dried porcini mushrooms
• 200 ml classic vegetable broth
• 250 g chanterelles
• 250 g button mushrooms
• 10 g thyme (0.5 bunch)
• 100 g leek (1 stalk)
• 100 g carrots (1 carrot)
• 1 tsp olive oil
• 200 g chickpeas (drained weight; can)
• salt
• pepper
• 1 pinch ground clove

Instructions

1. 1. Rinse the dried porcini mushrooms under cold water in a sieve.
2. 2. Let the mushrooms drain and place them in a small bowl.
3. 3. Bring 130 milliliters of vegetable broth to a boil.
4. 4. Pour the boiling broth over the porcini mushrooms.
5. 5. Let the mushrooms soak in the broth for 20 minutes.
6. 6. Clean the chanterelle mushrooms thoroughly using a brush or kitchen paper.
7. 7. Halve large chanterelles if necessary.
8. 8. Rinse the button mushrooms carefully or clean them with a cloth.
9. 9. Cut the button mushrooms into halves or quarters if needed.
10. 10. Wash the thyme and shake it dry.
11. 11. Remove the ends from the leek and cut it lengthwise.
12. 12. Wash the leek thoroughly.
13. 13. Cut the leek into rings approximately 1 centimeter wide.
14. 14. Peel the carrot.
15. 15. Slice the carrot into thin rounds.
16. 16. Bring the remaining vegetable broth to a boil.
17. 17. Add the carrot slices to the boiling broth.
18. 18. Simmer the carrots covered on low heat for 8 to 10 minutes.
19. 19. Heat olive oil in a non-stick frying pan.
20. 20. Fry the chanterelles in the hot oil.
21. 21. Add the button mushrooms, leek, and 4 sprigs of thyme to the pan.
22. 22. Add the soaked porcini mushrooms along with the soaking liquid.
23. 23. Simmer the vegetables covered for about 8 minutes.
24. 24. Rinse the chickpeas briefly in a sieve.
25. 25. Let the chickpeas drain.
26. 26. Add the chickpeas to the carrots in the pot.
27. 27. Heat the chickpeas together with the carrots.
28. 28. Bring the mushroom vegetables to a boil uncovered.
29. 29. Allow some liquid from the mushroom vegetables to evaporate.
30. 30. Season the mushroom vegetables with salt, pepper, and ground cloves.
31. 31. Puree the chickpeas and carrots in the pot using a hand blender.
32. 32. Season the chickpea puree with salt and pepper.
33. 33. Place the chickpea puree on the plate.
34. 34. Place the mushroom-leek vegetables on top of the puree.
35. 35. Garnish the dish with the remaining thyme.
36. 36. Serve the dish warm.

Nutrition per serving

• kcal: 198
• Protein: 15 g · Fett/Fat: 5 g · Carbs: 22 g