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Mix of mushrooms and vegetables with functional white sauce
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
15 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Cashew Nut Milk1 cup
- Well Cooked Cauliflower1 cup
- Fresh Sliced Mushrooms5 unit(s)
- Sliced fresh Shitake5 unit(s)
- Fresh Shimeji1/2 cup
- Carrot, cooked al dente1/2 cup
- Green beans cooked al dente1/2 cup
- Chopped Garlic1 teaspoon
- Chopped Onion1/4 cup
- Olive oil1 tablespoon
- Sea Salt to taste
- Freshly grated nutmeg to taste
- Ground black pepper to taste
- Heat half the oil in a pan and brown the onion and garlic.
- Add the chestnut milk, salt and mix.
- Beat the cooked cauliflower until you get a cream and add it to the pan.
- Add pepper and nutmeg.
- Cook until the sauce starts to thicken. Reserve.
- In a non-stick frying pan, heat the rest of the oil and sauté the mushrooms little by little, seasoning with salt and pepper. Reserve.
- Also sauté the carrot and the pod.
- Mix the mushrooms and vegetables and cover with the white sauce.
- Serve with pumpkin puree.
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