Mushroom ragout
Chef
Jeff Cascio
Hospital
Advocate Sherman Hospital
Prep time
1 hour 32 minutes
Cook time
1 hour 15 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
Sweet potatoes
Maple syrup
Vanilla soy milk
Canola oil
Cayenne pepper
White pepper
Salt
Sliced mushrooms
Yellow onion
Tomato paste
Garlic
Flour
Vegetable broth
Fennel seeds
Basil
Thyme
Rosemary
Panko breadcrumbs
Dried parsley
Maple syrup
Vanilla soy milk
Canola oil
Cayenne pepper
White pepper
Salt
Sliced mushrooms
Yellow onion
Tomato paste
Garlic
Flour
Vegetable broth
Fennel seeds
Basil
Thyme
Rosemary
Panko breadcrumbs
Dried parsley
preparation
Instructions
1. Preheat convection oven to 350 degrees Fahrenheit (400 degrees for conventional oven).
2. Place halved sweet potatoes cut-side down on a lined sheet pan and bake for 30 minutes. Turn and bake an additional 20 minutes. Cool 15–20 minutes, remove skins, and blend with remaining sweet potato ingredients until smooth.
3. In a large pot, cook mushrooms without oil until they release moisture. Push mushrooms aside. Add oil, onions, and salt and cook until translucent.
4. Add tomato paste and garlic and cook until fragrant. Stir in flour and cook 5–7 minutes.
5. Slowly add vegetable broth while scraping the bottom of the pan. Add remaining ingredients and simmer 15–20 minutes until thickened.
6. Assemble and bake at 350 degrees for 8–10 minutes. Garnish with lemon zest and parsley.
2. Place halved sweet potatoes cut-side down on a lined sheet pan and bake for 30 minutes. Turn and bake an additional 20 minutes. Cool 15–20 minutes, remove skins, and blend with remaining sweet potato ingredients until smooth.
3. In a large pot, cook mushrooms without oil until they release moisture. Push mushrooms aside. Add oil, onions, and salt and cook until translucent.
4. Add tomato paste and garlic and cook until fragrant. Stir in flour and cook 5–7 minutes.
5. Slowly add vegetable broth while scraping the bottom of the pan. Add remaining ingredients and simmer 15–20 minutes until thickened.
6. Assemble and bake at 350 degrees for 8–10 minutes. Garnish with lemon zest and parsley.
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