Mushroom Ragout with Jerusalem Artichoke

Name: Mushroom Ragout with Jerusalem Artichoke
Prep time: 40 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 400 g Jerusalem artichoke; 200 g brown mushrooms; 150 g king oyster mushrooms; 200 g cherry tomatoes; 2 shallots; 1 garlic clove; 6 sprigs thyme; 4 tbsp olive oil; nach Geschmack salt and pepper from the mill; 2 tbsp sour cream (24% fat); 0.5 bunch parsley

Lunch Savory British Gluten-free Vegetarian Ragout

Ragout with mushrooms, tomatoes, shallots and thyme served with sautéed Jerusalem artichoke and garnished with parsley.

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Preparation time 40 min

Ingredients

2Servings

400 g Jerusalem artichoke (300 kcal)
200 g brown mushrooms (44 kcal)
150 g king oyster mushrooms (45 kcal)
200 g cherry tomatoes (36 kcal)
2 shallots (18 kcal)
1 garlic clove (4 kcal)
6 sprigs thyme (2 kcal)
4 tbsp olive oil (480 kcal)
nach Geschmack salt and pepper from the mill (0 kcal)
2 tbsp sour cream (24% fat) (90 kcal)
0,5 bunch parsley (11 kcal)

Nutrition	per serving	per 100 g
Calories	515 kcal	108 kcal
Carbohydrates	43,9 g	9,2 g
Fat	0,9 g	0,2 g
Protein	10,1 g	2,1 g

Allergens & Intolerances

Contains
Lactose

Does not contain
GlutenNutsEggsSoyCeleryMustardSesameFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

6 /10

This dish offers a moderate calorie count per serving, with a reasonable balance between carbohydrates and protein. While it contains some fat, primarily from olive oil and sour cream, the overall nutrient profile appears fairly well-rounded.

Preparation steps

Ingredients per step

Clean and wash the Jerusalem artichoke thoroughly, then brush and slice into 3 to 4 mm thick slices. Clean and dry the mushrooms, quarter or halve the brown mushrooms, cut king oyster mushrooms roughly into pieces. Wash and halve the tomatoes. Peel shallots and garlic and dice finely. Wash and dry thyme, pluck and chop the leaves.
- Jerusalem artichoke (400 g)
- brown mushrooms (200 g)
- king oyster mushrooms (150 g)
- cherry tomatoes (200 g)
- shallots (2)
- garlic clove (1)
- thyme (6 sprigs)
Heat 2 tbsp olive oil in a large pan over high heat. Fry the mushrooms for 3 to 4 minutes, stirring occasionally. Add shallots, garlic and thyme and fry for 1 to 2 minutes. Add tomatoes and season with salt and pepper.
- brown mushrooms (200 g)
- king oyster mushrooms (150 g)
- cherry tomatoes (200 g)
- shallots (2)
- garlic clove (1)
- thyme (6 sprigs)
- olive oil (4 tbsp)
- salt and pepper from the mill (nach Geschmack)
Stir in sour cream and 3 tbsp water, cover and simmer gently for 5 to 7 minutes.
- sour cream (24% fat) (2 tbsp)
Meanwhile, heat the remaining olive oil in a second pan and fry the Jerusalem artichoke over low to medium heat for 10 to 15 minutes until evenly golden brown, turning occasionally. Season with salt and pepper.
- Jerusalem artichoke (400 g)
- olive oil (4 tbsp)
- salt and pepper from the mill (nach Geschmack)
Wash and dry the parsley, pluck the leaves and chop finely. Serve the Jerusalem artichoke with the mushroom ragout and sprinkle with parsley.
- Jerusalem artichoke (400 g)
- parsley (0,5 bunch)