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Baked with Shimeji

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Baked with Shimeji


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Tempo de preparo

2 hour(s)


6 servings

Ibitu Cogumelos

  • Ingredients
  • Recipe
  • Potato ball1 kg
  • Green pepper1 unit(s)
  • Red Pepper1 unit(s)
  • Yellow pepper1 unit(s)
  • Pupunha heart of palm300 g
  • Shimeji Ibitu500 g
  • Onion3 unit(s)
  • Garlic Cloves6 unit(s)
  • Olive oil300 ml
  • Spicy paprika1 tablespoon
  • Salt to taste
  • Black pepper to taste
  • Chopped Parsley1 cup
  • Black olives1 cup
  1. Wash the potatoes well and make small cuts with the knife so the salt gets better while they cook. In a large pot, cook the potatoes until soft (approx. 30min)
  2. Meanwhile, marinate the sliced tofu in olive oil, salt and minced garlic.
  3. In a frying pan with a little oil, grill the heart of palm cut into thin slices until golden. Do the same with Shimeji Ibitu. Add salt and pepper to taste at the end.
  4. Grill the tofu too, adding more oil if it dries out. We want it to be golden brown too.
  5. Transfer the cooked potatoes to a roasting pan and give them small punches, to give them a mass, but without breaking. Add onion cut into petals, salt and hot paprika. Mix well with your hands so the seasoning sticks to the potato. Add approximately 1/2 cup of olive oil and bake at 220° for 20 minutes or until the potatoes are golden and crispy.
  6. Then add all the ingredients (except parsley and olives). Return to the oven to bake for another 20 minutes.
  7. Remove from the oven and finish with lots of parsley and chopped black olives. Serve hot and enjoy!

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