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Cassava cream with sautéed mushrooms
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
2 servings
Sofia Mercandelli
@aescolhadesofia- Ingredients
- Recipe
- Peeled cassava without the core1 unit(s)
- Onion1/2 unit(s)
- Garlic to taste
- Salt to taste
- Grated Parmesan Cheese to taste
- Olive oil to taste
- Shoyo1 tablespoon
- Green Spice to taste
- Fresh mushrooms (I used paris and shitake)1 cup
- Cook the cassava until soft
- Beat a little of the cooking water in the blender (the more water, the more fluid your cream will be)
- In a pan (I always use the wok) Put the soy sauce, a little oil, a pinch of salt and add the fresh mushrooms. Add the garlic and onion.
- Stir until the mushrooms are softer. The tip is to try it... lol Turn off the heat and set aside
- Season your cassava cream with a little salt, olive oil, garlic and fried onions (I usually sauté the garlic and onions and put the cream back in the pan and let it boil) The boil also serves to help thicken the broth if you think you put too much water...
- Now just ride! I put the cream Grate a Parmesan cheese and throw it on top and finally the mushrooms!! Enjoy your food!
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