Baked potato with vegan mushroom ragout
Vegan and flavorful baked potato topped with a hearty mushroom ragout.
Category
Main Course
Prep
10 minutes
Cook
60 minutes
Style
American
Technique
Baking
Diet Friendly
Vegan
Daily recipe · May 10, 2023
A little about this dish
Today's weather in New York City inspires a fresh and light vegan recipe that uses seasonal ingredients such as asparagus and mushrooms. This recipe combines the American staple of a baked potato with a vegan mushroom ragout on top that is packed in flavor.
Ingredients (for 2)
- Baking potato — 2 large — scrubbed and dried
- Mixed mushrooms — 1 lb — sliced
- Smoked paprika — 1 teaspoon
- Garlic cloves — 2 — minced
- Olive oil — 1 tablespoon
- Asparagus — 1 bunch — trimmed and chopped
- Vegetable broth — 1/4 cup
- Cornstarch — 1 tablespoon
- Salt — to taste
- Black pepper — to taste
- Fresh parsley — — chopped, to serve
Preparation
-
Step 1 — 🌡️👉🏻👩🏻🍳Preheat the oven to 400°F.
-
Step 2 — 🍠🍴🧂Using a fork, pierce the skin of each potato 3-4 times. Rub them with salt and a dash of olive oil. Place them in the oven, on a baking tray, for approximately 1 hour, or until the flesh is soft and the skin is crispy.
-
Step 3 — 🍄🍳🔥While the potatoes are baking, heat the olive oil on a non stick pan over medium heat. Add the mushrooms and cook for 5-7 minutes, or until they release their juices and start to brown.
-
Step 4 — 🧄🌶️🌿Add the garlic, smoked paprika, and asparagus and stir until fragrant.
-
Step 5 — 🍲🥄🌾In a small bowl, combine the vegetable broth and cornstarch, then add to the pan.
-
Step 6 — 🥣🔄🧂Stir until the sauce has thickened, about 2-3 minutes. Season with salt and black pepper to taste.
-
Step 7 — 🔪🍽️🌿Remove the potatoes from the oven, let them cool slightly, and then cut them in half. Top each half with the mushroom and asparagus ragout and some freshly chopped parsley and serve.
A final fox tip
This recipe is super customizable, feel free to add other herbs or veggies you have in your fridge like thyme or roasted bell peppers. You can also make the ragout ahead of time and reheat before serving. For a creamy version, omit the vegetable broth and cornstarch and add 1/2 cup of plant-based cream.