Share
shitake fool
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Cassava600 g
- Shitake400 g
- Coconut milk1 cup
- Olive oil3 tablespoon
- Palm oil1/2 cup
- Chopped Onion1 unit(s)
- Minced garlic3 unit(s)
- Chopped Yellow Pepper1/2 unit(s)
- Salt and pepper to taste
- Coriander bunch1 unit(s)
- Start by sautéing in olive oil, 1 teaspoon of minced garlic over medium heat. When the garlic starts to release its perfume, let it brown for 2 minutes, add the mushrooms and season with salt and pepper. Stir well, cover and let it cook until all liquid is dry, about 15 minutes. Reserve. In a pan over medium heat, place the palm oil, let it heat up and add the chopped onion, the rest of the garlic, the chopped coriander stalks and the diced yellow pepper. Season with salt and stir well, sauté for 10 min. Add the zucchini into cubes, the vegetable broth, lower the heat and let it cook until the manioc becomes soft. Wait for it to cool down a little and mix it with coconut milk in a blender. Return the cream to the pan over low heat. Add the mushrooms, season with salt and pepper to taste and sprinkle with the chopped coriander leaves. Let it heat up well and drizzle with a drizzle of palm oil. Your plate is ready to serve!
Did you like this recipe?
You may also like
Meat with potatoes easy
bean tutu
Soy protein bobo.
By
Moroccan couscous and mini pumpkins stuffed with shitake bobó
