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Mushroom Ragout with Potato Hummus

Mushroom Ragout with Potato Hummus

If you are not a fan of eating the same thing over and over again, this recipe is perfect for you. We are making a mushroom ragout with potato hummus. Not only is it delicious but it is a super easy way to put to use those mashed potatoes you've been eating all week long. 

I always praise recipes you can make a big batch of and then have that same meal a few times throughout the week. It's a super practical and efficient way to keep your meals organised. And is the best ways to make sure we don't fall off the wagon.

But, to be honest, sometimes we are just not in the mood to eat the same thing over and over again. The best way to deal with this is to utilise what you have and give it a bit of a twist. This will give your meals some variety and you won't have to get back in the kitchen to make a whole meal from scratch. 

Mushroom Ragout ingredients

This mushroom ragout with potato hummus is the best example I could think of. I had a big batch of mashed potatoes and I wanted to pimp it up a little bit. It needed a bit more protein that day, so I thought of just adding some hummus to it. 

The hummus added the extra kick of protein and it changed the flavour just enough. It was different but it still needed something extra. So, I went digging into my fridge's drawer to see what I could find. 

Mushrooms, parsley and shallots was everything that was in there. I had already done my meal prep for the week so I wasn't expecting to find much. These were just a few leftovers from other meals I had already made. 

Since my options were limited I made a quick mushroom ragout. I've learned that ragout is one of the best ways to use leftovers. Ragout might sound fancy but in reality it is just a mix of well-seasoned veggies. The seasoning is what makes or breaks a ragout and there are no rules. Use what you have available and you will be set. 

chopped onion and garlic

The mushroom ragout we are making is seasoned with parsley, thyme, garlic, shallots, soy sauce and a bit of black ground pepper. I had fresh herbs and I much prefer using them this way. But you could even use dried herbs, just make sure you adjust the quantities. You will need less than if you were using fresh ones. 

If you already have the mashed potatoes ready, you can have this meal ready in 10 minutes. And around 30 if you are making it from scratch. It's a perfect mid-week lunch or dinner option. You quickly make it and get in and out of the kitchen in no time! 

We love this recipe! It is nourishing, super easy to make and you can find all the ingredient year round. Mushroom ragout is also very affordable. If you are on a budget, keep this recipe handy, it has it all! 

mushroom ragout single

Ingredients
12
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Mushrooms, Olives, Soy

Ingredients

For the ragout

  • 2 dashes black pepper (ground)
  • 1 tsp extra virgin olive oil
  • 2 tbsps fresh parsley (thinly sliced)
  • 1 tsp fresh thyme
  • 1 clove garlic (minced)
  • 1 lb mixed mushrooms (cleaned and sliced)
  • 1 medium shallot (thinly sliced)
  • 1 tbsp soy sauce

For the Potato Hummus

  • ½ cup almond milk
  • 2 tbsps chives (thinly sliced)
  • 1 dash ground nutmeg (optional)
  • ½ cup hummus
  • ½ lemon (juice and a bit of the zest)
  • 1 lb mealy potato (chopped)
  • ¼ cup nutritional yeast
  • ½ tsp sea salt
  • 1 tbsp tahini

Directions

  1. Boil the chopped potatoes until soft for about 15-20 minutes.
  2. Heat up the oil for the ragout and sautee shallot for about 3-5 add the garlic for another 30 seconds to one minute until fragrant.
  3. Add the mushrooms and stir fry until slightly golden brown for about 3-5 minutes.
  4. Add the rest of the ragout ingredients, give it a good stir and set aside.
  5. Puree the potato hummus ingredients, but stir in the chives later.
  6. Adjust taste before serving, and add some of the potato hummus to a plate and place some of the ragout on top, enjoy!

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