Bobó de Cogumelos

Bobó de Cogumelos is a creamy and flavorful Brazilian dish made with mushrooms and cassava, offering a delightful fusion of textures and tastes. This vegan version is rich in nutrients and perfect for a hearty lunch.

Ingredients

• Mushrooms (cremini or button) - 200 grams, sliced
• Cassava (yuca) - 300 grams, peeled and diced
• Coconut milk - 200 ml
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 250 ml
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - optional, to taste

Steps

1. In a large pot, bring water to a boil and add the diced cassava. Cook for about 15-20 minutes until tender. Drain and set aside.
2. In a separate pan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and sliced mushrooms to the pan, and cook for another 5-7 minutes until the mushrooms are tender and browned.
4. Incorporate the cooked cassava into the mushroom mixture, followed by the vegetable broth and coconut milk. Stir well to combine.
5. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Use a potato masher to mash some of the cassava for a creamier texture.
6. Add lime juice, chopped cilantro, salt, black pepper, and red pepper flakes (if using). Stir and cook for an additional 2-3 minutes.
7. Serve hot, garnished with extra cilantro if desired.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 50 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from mushrooms and coconut milk, supporting overall health.

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