Mushroom Ragout with Leek and Mashed Potatoes

Ingredients

• 800 g waxy potatoes
• Salt
• 2 stalks leek
• 250 g button mushrooms
• 250 g Oyster mushrooms
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 1 tsp spelt whole‑grain flour
• 50 ml cloudy apple juice
• Pepper
• 200 ml cooking cream
• 200 ml Milk (3.5% fat)
• 1 tbsp butter (15 g)
• nutmeg
• 1 handful herbs (5 g; parsley, chives)

Instructions

1. 1.

   Peel the potatoes, cut them into large pieces and simmer in salted water for about 25 minutes covered.

2. 2.

   Meanwhile clean the leek, wash thoroughly and slice into rings. Clean the mushrooms, slice the button mushrooms and cut the oyster mushrooms into smaller pieces. Peel and finely chop the shallot and garlic.

3. 3.

   Heat 1 tbsp oil in a pan. Sauté the shallot and garlic for 3 minutes over medium heat. Add the mushrooms and cook for about 5 minutes. Then dust with flour and sauté for 1 minute. Deglaze with apple juice, season with salt and pepper. Pour in cooking cream and simmer for 3–4 minutes over medium heat.

4. 4.

   Heat remaining oil in a second pan. Sauté the leek for about 5 minutes over medium heat.

5. 5.

   Drain the potatoes, let them steam off and press while still warm into a pot. Stir in milk and butter, adjusting the milk amount to desired consistency. Season the mash with salt and a pinch of freshly grated nutmeg. Wash, dry and chop the herbs. Fold half the herbs into the mash.

6. 6.

   Plate the mashed potatoes with the mushroom ragout on top, distribute leek rings over it. Sprinkle fresh pepper and remaining herbs before serving.