This Mushroom And Potato Ragout Is Better Than Any Diet. Vegan, Healthy, And Aromatic

In this recipe, I’ll show you a warm and aromatic mushroom and potato ragout made with simple ingredients that still deliver a deep and satisfying flavor. The mushrooms are sautéed without oil at first to bring out their natural aroma and create a rich, golden color. Then I add a creamy sauce made with tomato paste, onions, and spices, which gives the ragout its wonderful depth.

The potato cubes are baked in the oven until they’re golden and crispy. When serving, I place them right on top of the ragout so they keep their crunch and add a beautiful texture contrast.

I make it this way because the combination of sautéed mushrooms, a rich, aromatic sauce, and crispy roasted potatoes creates a hearty, comforting dish that’s perfect for cold days. A sprinkle of parsley at the end adds freshness and a lovely touch of color.

Enjoy!
The best part? I’m baking this dish!

With love,
Anna 🤗

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📋 INGREDIENTS:
For the crispy potatoes:
• 4-5 large potatoes
• 1 tbsp olive oil
• 1 tsp salt
• Black pepper to taste

For the mushroom ragout:
• 350 g button mushrooms (3 cups)
• 1 small onion, finely diced (½ cup)
• 3 garlic cloves, finely chopped
• 1 tbsp vegetable oil
• 2 tbsp tomato paste (30 g)
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 tsp soy sauce
• 120 ml vegetable broth (½ cup)
• Salt and pepper to taste
• 1-2 tbsp finely chopped parsley

Optional for thickening:
• 50 g pointed cabbage or white cabbage, very finely chopped (½ cup)

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