Mushroom à Brás
À Brás with juicy mushrooms, crispy potatoes and a velvety tofu cream
LUNCH/DINNER
Total
45min
Prep
15min
Cook
30min
Servings:servings
- 600 grPleurotus mushrooms
- 600 grPotatoes, diced
- 200 grTofu
- 1Onion
- 4 clovesGarlic
- 3 leavesBay leaves
- 2 tbspOlive oil
- 1 tbspNutritional yeast
- 1 tbspDijon mustard
- 1 bunchFresh parsley
- Black olives to taste
- Salt to taste
- Pepper to taste
Mushroom à Brás
À Brás with juicy mushrooms, crispy potatoes and a velvety tofu cream
LUNCH/DINNER
Total
45min
Prep
15min
Cook
30min
Servings:servings
INGREDIENTS
- 600 grPleurotus mushrooms
- 600 grPotatoes, diced
- 200 grTofu
- 1Onion
- 4 clovesGarlic
- 3 leavesBay leaves
- 2 tbspOlive oil
- 1 tbspNutritional yeast
- 1 tbspDijon mustard
- 1 bunchFresh parsley
- Black olives to taste
- Salt to taste
- Pepper to taste
INSTRUCTIONS
- 1Dice the potatoes.
- 2Drizzle with olive oil, add salt and mix well. Cook the potatoes in the air fryer for 30 minutes at 180°C, stirring halfway through. Alternatively, deep-fry until golden. Set aside once ready.
- 3In a large frying pan, heat the olive oil and sauté the onion with the bay leaves until lightly golden. Add the garlic and sauté for another minute. Add the mushrooms and cook until they reduce and release their juices.
- 4In a tall container, place the tofu cut into chunks, the mustard, black pepper, salt and nutritional yeast. Blend with a hand blender until smooth. If the mixture is too thick, add a splash of plant-based milk or water and blend again.
- 5Add the potatoes to the mushroom sauté and mix well.
- 6Add the tofu cream to the pan and stir everything for 2–3 minutes until the liquid evaporates.
- 7Taste and adjust seasoning if needed.
- 8Serve on a plate.
- 9Chop fresh parsley and olives and scatter over the top to finish.
NOTES
- If you don't have an air fryer, drizzle the potatoes with more olive oil and bake in a preheated oven at 180°C for about 40 minutes (may take longer depending on the oven).