Mushroom and Chestnut Ragout

Summary

Ingredients

• 3 clove (s)
• 1 teaspoon allspice grains
• 1 teaspoon coriander seeds
• 1 teaspoon peppercorns, black
• 1 handful porcini mushrooms, dried, approx. 0 g
• 12 sage leaves

For the sauce:

• 2 carrot (s)
• 0.5 ½ celeriac
• 1 onion (s)
• 1 tablespoon oil
• 1 tablespoon tomato paste
• 250 ml red wine
• 1 ½ liter vegetable stock

For the ragout:

• 1 small onion (s)
• 400 g mushrooms, mixed, e.. mushrooms, oyster mushrooms, portobello mushrooms
• 1 tablespoon oil
• 150 g chestnut (s), peeled, alternatively 100 roasted pine nuts
• 1 bunch parsley
• 1 teaspoon cornstarch, if necessary

Print Recipe Pin Recipe

Instructions

1. Finely grind the spices, lightly crumbled porcini mushrooms and coarsely chopped sage in a lightning chopper. Peel and roughly dice the carrots, celery and onion.
2. Roast the vegetables well in the oil, stir in the tomato paste and spice mixture and continue roasting briefly, deglaze with red wine. Reduce syrupy over high heat. Top up with vegetable stock and cook uncovered for about 40 minutes.
3. Strain the sauce, gently press the soft vegetable pieces through (does not have to be completely crossed out, it`s just about a little binding). Salt if necessary (depending on the salt content of the vegetable stock).
4. This sauce can be prepared well. It can be frozen in the refrigerator for 1 to 2 days or longer.
5. Finely chop the onion, clean the mushrooms and cut into large pieces. Roast the onion and mushrooms in the oil in a large sauté pan. Salt lightly. Continue frying until all of the liquid has evaporated.
6. Add the prepared sauce and the chestnuts (or pine nuts). Heat. If the ragout is too thin, thicken with 1 teaspoon cornstarch mixed in cold water.
7. Just before serving, stir in the chopped parsley.
8. Goes with all types of dumplings. Franconian potato dumplings are vegan!