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strawberry mushroom
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Mini strawberry10 unit(s)
- shitake mushroom200 g
- Shimeji mushroom200 g
- Soaked raw cashew nuts100 g
- Peeled cassava100 g
- Red Bell Pepper1 unit(s)
- Yellow bell pepper1 unit(s)
- Deborah Tomato1 unit(s)
- Olive oil50 ml
- Palm oil2 tablespoon
- Salt1 tablespoon
- Black pepper to taste
- Thyme50 g
- Garlic1 unit(s)
- Onion1 unit(s)
- Coriander (soak)1 unit(s)
- Pre heat the oven to 180°
- Sanitize all supplies
- Coarsely chop the onion, peppers and tomato
- Cut a cap on the mini strawberries and remove the core, pass olive oil, season with thyme, salt and pepper and put it to bake
- Cut the cassava into pieces and put it to cook with a spoonful of salt.
- Chop the shitake into slices and tear the shimeji into small bunches
- Finely chop the garlic and coriander
- Discard cashew nut water
- Sauté the onion, peppers and tomato well
- When the cassava is cooked, remove the hard kernels, pass it to the blender with a little of the cooking water
- Add the cashew nuts, beat very well to form a very homogeneous cream, add water as needed to beat well
- Add the onion, tomato and peppers to the cream, beat well
- Sauté the mushrooms in a very hot non-stick frying pan with a drizzle of olive oil, garlic, salt and black pepper
- Transfer the cream to a pan, add the mushrooms, finish with palm oil and coriander, taste the flavors and adjust the salt
- Remove the strawberries from the oven, fill with the cream of mushrooms
- Serve it hot! 🌼
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