ROASTED CARROT & WILD MUSHROOM RAGOUT
SERVES 4 PORTIONS
8 large carrots, peeled and chopped into 1-inch pieces Olive oil spray
1 tsp. dried thyme
1 tsp. dried parsley
Salt and black pepper to taste
3 cups water
57g (2oz) dried mushrooms (porcini or a mixed variety)
2 tbsp. vegan butter (soy-free if necessary)
1/2 red onion, chopped
2 garlic cloves, minced
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh thyme
227g (8oz) button mushrooms (or cremini mushrooms), halved
227g (8oz) wild mushrooms (shiitake, chanterelle, oyster, morel, lobster, etc.; see Tip), sliced
2 tbsp. oat flour (certified gluten- free if necessary)
1/2 cup vegan red wine
3 tbsp. lemon juice
Cooked polenta or other grain or pasta
Chopped fresh parsley, optional
NUTRITIONAL VALUES
Calories: 170kcal
Fat: 1.3g (0.3g S.Fat)
Carbs: 35.8g
Protein: 7g
Sugar: 10.1g
Sodium: 116mg
METHOD
Preheat the oven to 425°F (220oC). Line a baking sheet with parchment paper or a silicone baking mat. Spray the carrots lightly with olive oil and spread them out on the baking sheet. Season with salt and pepper and top with dried thyme and parsley. To coat, toss everything together. Roast for 25 minutes, or until the vegetables are caramelized and tender. Keep it aside until you're ready to use it.
After the carrots have been baked, bring the water to a boil in a medium pot and remove from the heat. Place the dried mushrooms in a bowl and set aside.
In a large shallow saucepan over medium heat, melt the butter. Sauté the onion until it is translucent. Cook until the garlic, rosemary, and fresh thyme are fragrant, about 2 minutes. Combine the button and wild mushrooms in a mixing bowl. Scoop the rehydrated mushrooms from the water into the pan with a slotted spoon (do not discard the water). Cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms are tender but still hold their shape.
Cook, stirring constantly, until the oat flour is completely incorporated. Cook, stirring frequently, until the liquid has reduced by half. Bring to a boil, then reduce to a simmer with 1/2 cup of the reserved mushroom soaking water. Cook for 5 minutes, or until most of the liquid has been absorbed. Remove from the heat and stir in the carrots, lemon juice, salt, and pepper. Serve with creamy polenta and, if desired, garnished with fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
After the carrots have been baked, bring the water to a boil in a medium pot and remove from the heat. Place the dried mushrooms in a bowl and set aside.
In a large shallow saucepan over medium heat, melt the butter. Sauté the onion until it is translucent. Cook until the garlic, rosemary, and fresh thyme are fragrant, about 2 minutes. Combine the button and wild mushrooms in a mixing bowl. Scoop the rehydrated mushrooms from the water into the pan with a slotted spoon (do not discard the water). Cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms are tender but still hold their shape.
Cook, stirring constantly, until the oat flour is completely incorporated. Cook, stirring frequently, until the liquid has reduced by half. Bring to a boil, then reduce to a simmer with 1/2 cup of the reserved mushroom soaking water. Cook for 5 minutes, or until most of the liquid has been absorbed. Remove from the heat and stir in the carrots, lemon juice, salt, and pepper. Serve with creamy polenta and, if desired, garnished with fresh parsley. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
