Mushroom and Potato Ragout
About this recipe
This Mushroom and Potato Ragout is a warm, comforting dish that's perfect for chilly days. Made with simple ingredients, it delivers a deep, satisfying flavor without any fuss. The key here is the technique: sautéing the mushrooms without oil at first brings out their natural aroma and creates a rich color, while the creamy sauce made from tomato paste and spices adds wonderful depth.
The crispy roasted potatoes on top provide a delightful texture contrast, making each bite a mix of hearty ragout and crunchy potatoes. Topped with fresh parsley, this dish is not only delicious but also visually appealing.
Ingredient notes
- 4-5 large potatoes, cut into large cubes
- 350 g button mushrooms (3 cups)
- 1 small onion, finely diced (½ cup)
- 30 g tomato paste (2 tbsp)
- 120 ml vegetable broth (½ cup)
- 50 g pointed cabbage or white cabbage, very finely chopped (optional, ½ cup)
Tips from Vegan Recipes’s video
- Bake the potatoes at 200 °C (approx. 392 °F) for about 25 minutes until they are golden brown and crispy.
- Fry the mushrooms in a hot pan without oil first to allow them to lose water and brown slightly before adding oil.
- If the sauce is too thick, add a little more water while cooking to reach your desired consistency.
Good to know
- How long does it take to make this dish?
- The total time to make the Mushroom and Potato Ragout is about 30 minutes.
- What should I do if the sauce is too thick?
- If necessary, add a little more water and cook for another 5 to 10 minutes until the sauce reaches your desired consistency.
- Can I use a different type of mushroom?
- The recipe specifically calls for button mushrooms, but you can substitute with other types if desired.
No life story here — the video and the recipe are the whole point. All credit to Vegan Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 200 °C (approx. 392 °F).
- 2
Wash and cut the potatoes into large cubes. Toss them with olive oil, salt, and pepper.
- 3
Spread the potatoes on a baking sheet and bake for about 25 minutes until golden brown.
- 4
Clean the mushrooms and fry them in a hot pan without oil until they lose water and brown slightly.
- 5
Add vegetable oil to the pan and continue to fry the mushrooms until they turn a rich color.
- 6
Finely dice the onion and add it to the pan. Fry for a few minutes until soft.
- 7
Stir in the finely chopped garlic and fry briefly until fragrant.
- 8
Add tomato paste, smoked paprika, soy sauce, vegetable broth, thyme, and finely chopped cabbage (if using) to the pan.
- 9
If necessary, add a little more water and cook for another 5 to 10 minutes until the sauce thickens.
- 10
Season the ragout with salt and pepper to taste.
- 11
Serve the mushroom ragout topped with the crispy roasted potatoes and sprinkle with chopped parsley.
Heads up — we had to guess a little:
- The quantity of black pepper is inferred as 'to taste'.
- The quantity of parsley is inferred as '1-2 tbsp' based on typical garnishing amounts.
Credit where it’s due: this recipe was transcribed from Vegan Recipes’s original video on YouTube. Follow them there — it’s their dish.
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