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Greatest plates · Main
Mushroom Stroganoff (Vegetarian)
The vegetarian estrogonofe: shimeji and button mushrooms in a tomato base folded through a homemade white sauce, over white rice with batata palha on top.
Serves 4Prep 10 minCook 30 min
Containsdairy · gluten
Inspired by a recipe from TudoGostoso ↗
Protein 13%Carbs 49%Fat 38%
About 795 kcal a serve — 26 g protein, 98 g carbs, 33 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the shimeji
SimmerPull the shimeji apart and place in a pot with enough water to cover them. Simmer for about 25 minutes, then drain and set aside.
In the potSimmer →
25 min
Prep the Paris mushrooms
Rinse the Paris mushrooms under running water and trim the darkened base of the stalk, just a thin slice off the end. Chop into large pieces and set aside.
On the boardChop →
Build the tomato base
SauteHeat a little olive oil in a large pan and fry the garlic until almost golden, then add the onion. Add a splash of water as needed if it starts to catch. Stir in the tomatoes and let them soften into a base sauce, seasoning with salt and basil.
Into the panSaute →
Combine the mushrooms
Add the drained shimeji and the chopped Paris mushrooms to the tomato base. Pour in a little water and let it cook down until the sauce is almost creamy in consistency.
Into the panCombine →
Make the white sauce
ThickenIn a separate pot, melt the margarine and stir in 1 tablespoon of flour, mixing to avoid lumps. Gradually add the hot milk while stirring. Mix the remaining tablespoon of flour into a little cold milk and stir it in too. Keep stirring until it thickens, then add the chopped cheese and stir until melted.
In the potWhisk →
Bring it together
Add the white sauce to the mushrooms a little at a time, stirring to combine. Let it bubble for another 5 minutes and it's ready.
Cook the rice and serve
Meanwhile, rinse the rice and cook in salted boiling water until tender, about 12 minutes, then drain. Spoon the stroganoff over the rice and finish with fresh basil, then top each plate with crispy potato straws.
In the potBoil →
12 min
Cook's noteScatter the batata palha over each plate at the table, not through the pan — in the sauce it goes soft within a minute, and the crunch is half the dish. No shoestring potatoes in the shop? Crush a handful of plain salted crisps and use those. Don't skip cooking the shimeji separately first, it removes any bitterness; for anyone tracking protein, stir a handful of drained chickpeas or a couple of sliced boiled eggs through their plate.
Estimated per serve
795 kcal · 26 g protein · 98 g carbs · 33 g fatestimates, within ~10%
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