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- Ingredients
- Recipe
- Vegan sour cream (see my profile)300 g
- Pupunha heart of palm300 g
- tomato paste to taste
- Garlic to taste
- Mushroom champignon to taste
- Mustard Sauce to taste
- Soybean oil20 g
- Salt and pepper to taste
- Smoked paprika15 g
- Start by chopping the garlic, cut the hearts of palm into large cubes and the mushrooms in half.
- Sauté the garlic and pour the hearts of palm and champingon before it browns.
- Cook at 210° until it starts to caramelize.
- Add the tomato paste, mustard, season with salt and pepper and add the paprika.
- When the paste is fully incorporated, pour in the cream and cook for another 10 minutes. Is ready!!
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