YOUR SOLIN GENERATED RECIPE
Savory Mixed Mushroom Ragu with Creamy Cauliflower Puree
Enjoy a rich, umami-packed mushroom ragu elevated with hearty tempeh and white beans, served atop a silky cauliflower puree. This dish offers a satisfying balance of flavors and textures, with tender mushrooms and protein-rich tempeh mingling in a tomato-infused sauce, perfectly complemented by the smooth, subtly seasoned cauliflower base.
INGREDIENTS
150g Mixed Mushrooms
100g Tempeh
0.5 cup White Beans (Cannellini)
150g Cauliflower
0.25 piece Onion (approx 40g)
2 cloves Garlic
1 tbsp Tomato Paste
0.25 cup Vegetable Broth
2 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Begin by chopping the mixed mushrooms into bite-sized pieces. Dice the tempeh into small cubes and roughly chop the onion and garlic.
Heat 1 teaspoon of olive oil in a pan over medium heat. Sauté the onion until translucent, then add garlic and cook for another minute.
Add the diced tempeh to the pan and cook for 3-4 minutes until it starts to brown.
Stir in the mixed mushrooms and cook until they release their moisture, about 5 minutes. Mix in the tomato paste and let it cook for an additional minute.
Pour in the white beans and vegetable broth, stirring well. Reduce the heat and simmer for 5-7 minutes until the flavors meld together. Season with salt and pepper to taste.
While the ragu simmers, steam the cauliflower florets until tender, about 8 minutes.
Transfer the steamed cauliflower to a blender, add 1 teaspoon of olive oil and a pinch of salt, then blend until smooth to form a creamy puree.
To serve, spoon a generous portion of the creamy cauliflower puree onto the plate and top with the warm mushroom ragu. Enjoy!