The baked potatoes are halved and filled with the steaming mushroom ragout, which has a rich dark color and is topped with freshly chopped herbs.

Baked potato with vegan mushroom ragout

Name: Baked potato with vegan mushroom ragout
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 2
Cuisine: American
Ingredients: 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

Category Main Course

Prep 10 minutes

Cook 60 minutes

Style American

Technique Baking

Diet Friendly Vegan

Daily Recipe: May 10, 2023

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.

Additional

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.