Mix of mushrooms and vegetables with functional white sauce

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Mix of mushrooms and vegetables with functional white sauce

Name: Mix of mushrooms and vegetables with functional white sauce
Prep time: 15 min
Total time: 15 min
Yield: 1 Porções
Ingredients: 1 cup Cashew Nut Milk; 1 cup Well Cooked Cauliflower; 5 unit(s) Fresh Sliced Mushrooms; 5 unit(s) Sliced fresh Shitake; 1/2 cup Fresh Shimeji; 1/2 cup Carrot, cooked al dente; 1/2 cup Green beans cooked al dente; 1 teaspoon Chopped Garlic; 1/4 cup Chopped Onion; 1 tablespoon Olive oil; to taste Sea Salt; to taste Freshly grated nutmeg; to taste Ground black pepper

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

15 min(s)

1 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Cashew Nut Milk1 cup
Well Cooked Cauliflower1 cup
Fresh Sliced Mushrooms5 unit(s)
Sliced fresh Shitake5 unit(s)
Fresh Shimeji1/2 cup
Carrot, cooked al dente1/2 cup
Green beans cooked al dente1/2 cup
Chopped Garlic1 teaspoon
Chopped Onion1/4 cup
Olive oil1 tablespoon
Sea Salt to taste
Freshly grated nutmeg to taste
Ground black pepper to taste

Heat half the oil in a pan and brown the onion and garlic.
Add the chestnut milk, salt and mix.
Beat the cooked cauliflower until you get a cream and add it to the pan.
Add pepper and nutmeg.
Cook until the sauce starts to thicken. Reserve.
In a non-stick frying pan, heat the rest of the oil and sauté the mushrooms little by little, seasoning with salt and pepper. Reserve.
Also sauté the carrot and the pod.
Mix the mushrooms and vegetables and cover with the white sauce.
Serve with pumpkin puree.

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Mix of mushrooms and vegetables with functional white sauce

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