Practical mushroom chilli

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Practical mushroom chilli

Name: Practical mushroom chilli
Prep time: 30 min
Total time: 30 min
Yield: 10 Servings
Ingredients: 250 g Mushroom paris; 250 g Shimeji; 250 g Shitaki; 300 g Cooked red beans; 1 unit(s) Red onion; 3 unit(s) Garlic; 1 unit(s) Red Pepper; 1 unit(s) Yellow pepper; 1 can(s) Tomato puree; 1 unit(s) Blonde; 50 g Cumin; 2 unit(s) Coriander; 1 to taste Salt; 1 to taste Tabasco; 1 to taste Black pepper

🇧🇷Brazil

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(Português)

30 min(s)

10 servings

Arícia Ridan

@aricia

Ingredients
Recipe

Mushroom paris250 g
Shimeji250 g
Shitaki250 g
Cooked red beans300 g
Red onion1 unit(s)
Garlic3 unit(s)
Red Pepper1 unit(s)
Yellow pepper1 unit(s)
Tomato puree1 can(s)
Blonde1 unit(s)
Cumin50 g
Coriander2 unit(s)
Salt1 to taste
Tabasco1 to taste
Black pepper1 to taste

Chop the onion, garlic very small and the peppers in brunoise (equal cubes)
Roughly chop the mushrooms
Heat a large frying pan, drizzle with olive oil and let it very hot, then toss in the mushrooms.
Without stirring too much, add the onion, garlic, peppers and a bay leaf to the sauté.
Beat half of the beans
Add the tomato puree, beans and beans in beans to the stir-fry.
Flavor with cumin, tabasco, black pepper and salt
Let everything cook on low heat for approximately 10 minutes.
Chop the cilantro and add to finish
Taste the flavors and correct the seasonings according to your taste
Serve hot as an aperitif. Goes well with nachos, tortillas and guacamole

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Practical mushroom chilli

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