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Mushroom Stroganoff

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Mushroom Stroganoff


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Tempo de preparo

25 min(s)


4 servings

Larissa Januário

  • Ingredients
  • Recipe
  • assorted mushrooms (shitake, portobello, paris, shimeji)800 g
  • dry funghi100 g
  • Butter1 tablespoon
  • Large onion1 unit(s)
  • Garlic Cloves4 unit(s)
  • Salt, pepper and paprika to taste
  • Worcestershire sauce2 tablespoon
  • Tomato Passata300 ml
  • Ketchup2 tablespoon
  • Dijon Mustard2 tablespoon
  1. Start by toasting the chopped mushrooms in large pieces in butter. If you need more fat to brown, bring oil. The idea is to toast, so high heat and fat are essential.
  2. Then add the chopped onion and chopped garlic. I let it brown. Season with salt, black pepper and paprika. Quite! And nutmeg too. Bring the Worcestershire sauce.
  3. Then add the tomato passata (worth pulp), the ketchup, the Dijon mustard and leave it on medium heat to thicken, everyone makes friends and tastes it.
  4. Finishes with sour cream and serves with white rice and potato straw.

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