Brazilian Strogonof
This is a classic dish from Brazil that I turned into a meatless version. The unique flavour comes from using lots of mustard. The parmesan and crisps are also important. In Brazil they use a certain kind of crisps called 'batata palha'.
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Ingredients
4 servings
350 g
400 g
350 g
1
200 g
Rice
Canned Tomatoes
Chestnut mushrooms
Zucchini
Frozen peas
Potato chips natural
400 ml
3 TBL sp
50 g
1
2 cloves
Coconut milk
Mustard
Parmesan
Onion
Garlic
Prep
10 min
- Dice onion and mince garlic
- Cut mushrooms into slices
- Cut zucchini into quartered slices
Cook
20 min
Sauté onion and mushrooms
high heat ~3 min
Add garlic and zucchini
medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min, season with salt and pepper
Cook rice
~12 min
Add tomatoes, coconut milk and mustard
stir and bring to boil/simmer ~10 min, taste and add salt and pepper if needed
Add peas
~3 min
Serve with parmesan and crumble the
crisps on top
(in Brazil they use something called 'batata palha')
This is a recipe from the Fork Ranger book
