Mushroom Feijoada Recipe

 Mushroom Feijoada Recipe

Ingredients

Portobello mushrooms (or pleurotus)

800 g

extra virgin olive oil

2 tbsp

smoked paprika powder

1 tsp

cumin

1 tsp

pepper

to taste

garlic

6 cloves

onion

2 units (200 g)

peeled tomatoes

200 g

carrot

4 units (400 g)

bay leaves

2 leaves

cabbage

400 units

salt

1 tsp

sweet paprika

1 tsp

cooked red beans

800 g

water (or water used to cook the beans)

800 ml

fresh coriander

to taste

Preparation

Step 1

Slice the mushrooms. Place them in a bowl and season with a tablespoon of olive oil, smoked paprika, cumin and pepper.

Step 2

Chop the garlic, onions and tomato. Peel the carrots and cut them into thin slices.

Step 3

Put the remaining olive oil, onion, garlic and bay leaf in a pan and let it sauté. When the onion is translucent, add the tomato and carrot, and stir until soft.

Step 4

Cut the kale into medium strips and add to the pan, season with salt and paprika and let it cook for about 10 minutes.

Step 5

Next, add the mushroom mixture, cover and let it sauté for another 5 minutes.

Step 6

Add the beans, boiling water and adjust the seasoning.

Step 7

Let the flavors develop for 15 minutes on low heat and serve with chopped coriander.