Roasted Mashed Potatoes With Broccoli & Mushrooms Ragu With Mustard Microgreen

In autumn, we can find a lot of mushrooms in the forest. If you have a passion for picking them, then now it’s the time to do so. And after a fruitful day in the forest, you can then prepare this fast and delicious mushroom ragu with all the mushrooms, that you have found, add some broccoli and mashed potatoes, and voila, lunch or dinner will be ready.

The quick and delectable recipe that is extremely basic and made in under 30mins. This will serve you when you are in a rush or your visitors are as of now coming in.

Prepare Time
15mins
Cook Time
30 Minutes
Servings
2

FOR ROASTED MASHED POTATOES WITH BROCCOLI

Ingredients

• some broccoli florets

• 4 large potatoes

• 2 tablespoons butter

• 2 tablespoons sour cream

• 3 tablespoons grated Parmesan cheese

• salt

Instructions

Blanch the broccoli flowers and let them cool. We blanch them for so long that they still retain a nice green color. Cut the potatoes into smaller cubes and cook until soft. Drain the potatoes, mash, add butter, sour cream, and parmesan. Mix well and add the blanched broccoli flowers. Add salt if necessary. Place the potatoes with broccoli in a baking dish and bake at 220 ° C until the potatoes are golden brown.


FOR MUSHROOM RAGU

Ingredients

• 1 tablespoon of olive oil

• 500 g of king oysters or porcini mushrooms

• 1 shallot

• 2 bay leaves

• 1 teaspoon mustard

• 2 teaspoons tomato puree

• 0.5 dl of quality red wine

• a pinch or two of marjoram

• a pinch or two of thyme

• salt and pepper

• water or vegetable base

• ½ teaspoons of marantino flour

Instructions

On a tablespoon of olive oil, fry till golden brown thinly sliced mushrooms. Add chopped shallots on leaves, laurel, mustard, and tomato puree. Roast so long that it smells nice. We deglaze with wine. When the wine has completely evaporated, season, salt and pepper and pour over the water or vegetable base. Cook for another quarter of an hour and finally thicken with marantino flour, which we mix in some cold water. Serve with baked puree and sprinkle with mustard microgreens on top.

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