Creamy Mushroom Ragù with Nutmeg Mash

Rich mushrooms cooked in sherry and cream served over tangy nutmeg-spiced mashed potatoes with sautéed leeks and cabbage.

Vegetarian Comfort Food Main Course Christmas Mushrooms

Estimated Nutrition

Calories

673.9

kcal / serving

2695.5 kcal total

Carbs

58.6g

per serving

234.2 g total

Fat

42.1g

per serving

168.4 g total

Protein

15g

per serving

60.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

300

Double Cream

280

Buttermilk

Fruits

squeeze

Lemon Juice

GrainsCereals

teaspoon

Plain Flour

heaped

Liquids

150

Dry Sherry

300

Vegetable Stock

NutsSeeds

bunch

Thyme

fresh, roughly chopped

to taste

Salt

to taste

Black Pepper

freshly ground

to taste

Nutmeg

freshly grated

OilsFats

tablespoon

Olive Oil

Vegetables

450

Chestnut Mushroom

wiped and thickly sliced

350

Field Mushroom

flat, wiped, peeled and thickly sliced

115

Button Mushroom

900

Potato

scrubbed well

piece

Leek

large, washed and shredded

450

Cabbage

dark green or spring greens, washed and finely shredded

Method

Ladle mushroom broth into plates, add a scoop of mash, and top with cabbage.

Heat butter in a large pan and fry all mushrooms for 5-7 minutes until softened.

Stir in flour and cook for one minute.

Add sherry, 150ml of vegetable stock, and thyme, then simmer for 10-15 minutes.

Stir in cream and lemon juice and simmer for five minutes, adding remaining stock if needed.

Boil potato pieces in salted water until tender.

Drain potatoes and mash with buttermilk, nutmeg, and seasoning.

Heat olive oil in a pan and fry the leek for two minutes.

Add cabbage and stir fry for 2-3 minutes until tender.