Mushroom Ragù with Potato and Cauliflower Mash
For your holiday celebrations, I wanted to suggest a meal that would be comforting and refined at the same time. What I love about this mushroom stew is that it can be adapted for any budget. The choice of mushrooms is up to you, as is the choice of red wine. But whatever you choose, this stew is sure to be tasty! For the purée, I decided to make it with cauliflower and potatoes to add a little something extra. Bon appetit!
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- Preparation time: 25 minutes
- Cooking time: 40 minutes
Ingredients
Potato and Cauliflower Mash
- 5 cups (1.25 L) peeled potatoes, cubed
- 4 cups (1 L) cauliflower florets
- 1/2 cup (125 ml) Belsoy soy cream
- 1/4 cup (60 ml) olive oil
- 1 tablespoon (15 ml) Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon (5 ml) salt
- Pepper, to taste (I recommend a lot!!)
Mushroom Ragù
- 3 tablespoons (45 ml) olive oil
- 1 cup (250 ml) minced French shallots
- 1 large carrot, finely diced
- 1 teaspoon (5 ml) salt
- 8 cups (2 L) mushrooms of your choice
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) finely chopped fresh thyme
- 1/4 c. teaspoon (1.25 ml) hot pepper flakes
- 1/4 cup (60 ml) tomato paste
- 1 tablespoon (15 ml) balsamic vinegar
- 1/4 cup (60 ml) red wine
- 1 teaspoon (5 ml) maple syrup
- 1 1/2 cups (375 ml) vegetable broth
- Pepper, to taste
- 1/3 cup (80 ml) finely chopped fresh parsley, for garnish
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Preparation
Potato and Cauliflower Mash
- In a large pot of boiling salted water, cook the potatoes and cauliflower until tender. Drain and return to the pan.
- Mash potatoes and cauliflower with soy cream, olive oil, mustard, garlic, salt and pepper. For an even smoother texture, I like to finish by blending a few times with a hand blender.
Mushroom Ragù
- In a large Dutch oven, heat olive oil over medium heat and cook French shallots and carrot for 6 minutes, stirring often. Add salt, mushrooms, garlic, thyme and hot pepper flakes and cook for a further 5 minutes, stirring often. Add the tomato paste and continue cooking for 2 minutes.
- Deglaze with balsamic vinegar and red wine and cook for a further 2 minutes.
- Add maple syrup, vegetable broth and pepper and bring to a boil. Reduce heat and simmer for 5 to 10 minutes, or until stew thickens.
- Serve with mashed potatoes and cauliflower and fresh parsley.
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