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Baked with Shimeji
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Ibitu Cogumelos
@ibitucogumelos- Ingredients
- Recipe
- Potato ball1 kg
- Green pepper1 unit(s)
- Red Pepper1 unit(s)
- Yellow pepper1 unit(s)
- Pupunha heart of palm300 g
- Shimeji Ibitu500 g
- Onion3 unit(s)
- Garlic Cloves6 unit(s)
- Olive oil300 ml
- Spicy paprika1 tablespoon
- Salt to taste
- Black pepper to taste
- Chopped Parsley1 cup
- Black olives1 cup
- Wash the potatoes well and make small cuts with the knife so the salt gets better while they cook. In a large pot, cook the potatoes until soft (approx. 30min)
- Meanwhile, marinate the sliced tofu in olive oil, salt and minced garlic.
- In a frying pan with a little oil, grill the heart of palm cut into thin slices until golden. Do the same with Shimeji Ibitu. Add salt and pepper to taste at the end.
- Grill the tofu too, adding more oil if it dries out. We want it to be golden brown too.
- Transfer the cooked potatoes to a roasting pan and give them small punches, to give them a mass, but without breaking. Add onion cut into petals, salt and hot paprika. Mix well with your hands so the seasoning sticks to the potato. Add approximately 1/2 cup of olive oil and bake at 220° for 20 minutes or until the potatoes are golden and crispy.
- Then add all the ingredients (except parsley and olives). Return to the oven to bake for another 20 minutes.
- Remove from the oven and finish with lots of parsley and chopped black olives. Serve hot and enjoy!
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