Mushroom Stroganoff

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Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 25 min
Total time: 25 min
Yield: 4 Porções
Ingredients: 800 g assorted mushrooms (shitake, portobello, paris, shimeji); 100 g dry funghi; 1 tablespoon Butter; 1 unit(s) Large onion; 4 unit(s) Garlic Cloves; to taste Salt, pepper and paprika; 2 tablespoon Worcestershire sauce; 300 ml Tomato Passata; 2 tablespoon Ketchup; 2 tablespoon Dijon Mustard

🇧🇷Brazil

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(Português)

25 min(s)

4 servings

Larissa Januário

@larissajanuario

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

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.
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.
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.
Finishes with sour cream and serves with white rice and potato straw.

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Mushroom Stroganoff

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