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Vegetarian mushroom stew
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
04 servings
Marcelo Leite
@CharlieBrown- Ingredients
- Recipe
- Shimej mushroom200 g
- shitake mushroom200 g
- Paris mushroom200 g
- Olive oil to taste
- Rosemary to taste
- Basil to taste
- Thyme to taste
- Salt to taste
- Sweet potato400 g
- Japanese Pumpkin1 kg
- Garlic100 g
- Clean the mushrooms with a paper towel and release the shimej.
- Herbs can be chopped or loosened from leaves and twigs.
- In a large skillet water olive oil and sauté all the mushrooms with the herbs and set aside.
- Remove the cover from the pumpkin and clean all the seeds, cut into large pieces season with a little herbs, olive oil and salt (optional, freshly ground black pepper) bake in the oven for about 30 minutes the sweet potato was wrapped in aluminum foil to speed up the roasting process .
- After baking, grind the potato and pumpkin in the processor.
- In a pan, drizzle olive oil and lightly fry the garlic, gradually add the mashed vegetables and adjust the salt.
- In a refractory, make a layer of the ready-made puree, add the mushrooms and finish with the other part of the puree.
- Before serving, bake until warmed through.
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