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Piedmontese rice with grilled shitakes and wood sauce
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Luiza Faria
@aquelavegana- Ingredients
- Recipe
- Cashew Nuts1/2 cup
- Water250 ml
- Nutritional yeast1 tablespoon
- Dijon mustard1/2 teaspoon
- Tapioca1 tablespoon
- Lemon juice2 tablespoon
- Salt1/2 teaspoon
- Black pepper to taste
- Nutmeg to taste
- Cooked white rice3 cup
- Vegetable broth*300 ml
- Shoyu1/4 cup
- Red wine1/4 cup
- Olive oil1 tablespoon
- Wheat flour1 tablespoon
- Olive oil for grilling1/2 tablespoon
- Whole Shitake, without the handle500 g
- Salt to taste
- In a blender, blend the chestnuts, water, nutritional yeast, mustard, tapioca, lemon juice, salt, black pepper and nutmeg. Beat a lot, until the cream is very smooth, without pieces of chestnut.
- In a pan, mix the cream with the already cooked rice. Cook over low heat until the rice is very creamy.
- To prepare the sauce, add the vegetable stock, soy sauce and red wine to a pan. Heat over high heat for 5 minutes.
- In another pan, add the oil and flour. This mixture, called a roux, will thicken your broth. Cook the roux for 3 minutes.
- With the help of a fouet, add the heated broth to the roux, always stirring so as not to form lumps. In a few minutes your sauce will be ready.
- In a skillet, heat the oil. Grill the shitakes until they are golden on both sides and juicy. Add a little salt to season.
- Serve the rice with the sauce and the shitakes, and also with potatoes. It can be fried, baked, potato straw. The potato recipe in the photo is on my profile.
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