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mushroom bobó
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Stephanie Mendes
@veganbysteph- Ingredients
- Recipe
- White Shimeji300 g
- Cassava400 g
- Vegetable broth500 ml
- Nori seaweed (seaweed used to roll sushi)1 unit(s)
- Salt to taste
- Turmeric or Turmeric to taste
- Colorau to taste
- Girl's Finger Pepper (seedless and optional)1/2 unit(s)
- Coconut milk200 ml
- Lemon juice1/2 unit(s)
- Onion1 unit(s)
- Palm oil2 tablespoon
- Red Pepper1 unit(s)
- Yellow pepper1 unit(s)
- Tomato1 unit(s)
- Cook the cassava until soft. In a food processor, process the cooked cassava, the nori seaweed and the vegetable stock. Beat until you get a homogeneous cream. Reserve.
- In a pan, heat the palm oil and sauté the onion and garlic. Then, add the chopped tomato, the chopped peppers and if you want, the pepper enters at that moment too. Lower the heat and stir everything. When the tomato sauce starts to form at the bottom of the pan, add the shimeji. Let it wither slightly.
- Season with salt and paprika. Then add the manioc cream, paprika and let it simmer for about 10 minutes on low heat. If you like the seasonings, finish with chopped cilantro. Serve with rice and farofa.
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