Preparation

Prepare the onion and garlic, finely chopping them. Chop the mushrooms into medium pieces.


In a pan, over high heat, add the oil, onion, garlic and salt. Sauté until golden brown. Then, add the mushrooms. Brown, remove and set aside.

In the same pan, add the vegetable stock (or water), cream cheese, paprika, Worcestershire sauce and tomato concentrate. Cook for 5 minutes, stirring until thick.

Put the mushroom mixture back in the sauce, add the remaining seasoning and add the green smell last.

Serve with rice. Enjoy your food!

Ingredients

  • 200 g of shimeji mushroom
  • 200 g shitake mushroom
  • 1 large chopped onion
  • 4 cloves of garlic
  • 2 tablespoons of concentrated tomato extract
  • 1 tablespoon of olive oil
  • 300 g cream cheese
  • 1 cup of vegetable broth (or hot water)
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon of spicy paprika
  • 3 tablespoons of green scent
  • Salt and pepper to taste