Hom e Cooking Simple, Delicious Recipes for Classic Latin American Flavors Olivia Mesquita, Creator of Olivia’s Cuisine AUTHENTIC BRAZILIAN A UTHENTIC BRAZILIAN Home Cooking OLIVIA MESQ UIT A 9 781645 679578 52299> ISBN 978-1-64567-957-8 $22.99 BRING BRAZIL TO YOUR KITCHEN Learn to cook like a Brazilian native with this love letter to tradi- tional Latin American cooking from Olivia Mesquita. Inspired by the food Olivia’s grandmother made her as a child, these crowd-pleasing recipes draw from generations of vibrant Brazilian flavors, cooking and culture. Recreate the taste of your childhood with a mouthwatering Carne Louca (Braised Beef with Onions, Tomato and Peppers) that will rival even your mother’s, or try your hand at delicious recipes like Plantain Gnocchi or Pastel de Bacalhau (Fried Cod Empanadas). Or, if you’re new to Brazilian cuisine, expand and delight your palate with authentic, standout dishes like Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew) or Bobó de Frango (Chicken with Yuca Stew). Whether you’re looking to reconnect with your Brazilian roots or simply to spice up your weekly meal rotation, these simple, easy- to-make recipes are sure to be a success among family and friends. A Brazilian expat, Olivia Mesquita is the creator of the popular food blog Olivia’s Cuisine, where she shares cooking tips and globally-inspired recipes. She has partnered with brands like ShopRite and Kings Food Markets, and her work has been featured by publications including Buzzfeed, Parade and Country Living. Olivia lives in New Jersey with her husband and two daughters. COOKING/ Regional & Ethnic/ Central American & South American US $22.99 / CAN $29.99 “ This is an amazing cookbook! You’ll find the most authentic and traditional Brazilian foods you can possibly dream of. These recipes will leave you asking for more!” —Olivia Ribas, creator of Primavera Kitchen “ Olivia’s expertise and easy-to-follow approach will have you falling in love with Brazilian cuisine in no time!” —Shadi HasanzadeNemati, creator of Unicorns in the Kitchen “ Olivia’s book is absolutely mouth- watering! I want to run to the kitchen to make every single dish.” —Amanda Powell, creator of A Cookie Named Desire “ The recipes in this book are quickly becoming “go-to” recipes in my home!” —Dina Deleasa-Gonsar, creator of Dish It GirlARROZ E FEIJÃO 79 RICE AND BEAN DISHES Baião de Dois (Brazilian Rice with Black-Eyed Peas, Beef and Cheese) 81 Feijoada na Instant Pot (Instant Pot Black Bean Stew) 82 Virado à Paulista (Pork Chops with Rice and Refried Beans) 85 Arroz de Carreteiro (Rice with Bacon, Sausage and Dried Beef) 88 Arroz de Rabada (Oxtail Rice) 91 Arroz de Bacalhau (Salted Cod Rice) 92 Sopa de Feijão com Macarrão (Bean and Pasta Soup) 95 PETISCOS 97 SNACKS, APPETIZERS AND BAR FOOD Empadinhas de Frango (Mini Chicken Pies) 99 Bolinhos de Feijoada (Feijoada Croquettes) 100 Coxinhas de Costelinha de Boi (Short Rib Croquettes) 103 Kibe de Linguiça (Sausage Kibbeh) 104 Dadinhos de Tapioca com Geléia de Pimenta (Fried Tapioca Dice with Chile Pepper Jam) 107 Biscoitos de Polvilho (Parmesan Tapioca Cookies) 108 Torresmo (Pork Crackling) 111 Pastel de Bacalhau (Fried Cod Empanadas) 112 Pão de Batata (Potato Rolls Stuffed with Cream Cheese) 115 Pão de Calabresa (Sausage Bread) 116 Vinagrete de Cebola na Cachaça (Cachaça Pickled Onions) 119 SOBREMESA 121 DESSERTS AND TREATS Bala de Vidro (Coconut Candy) 123 Sorvete de Paçoca (Brazilian Peanut Candy Ice Cream) 124 Beliscão de Goiabada (Guava Paste Pinch Cookies) 127 Mousse de Maracujá com Ganache de Chocolate (Passion Fruit Mousse with Chocolate Ganache) 128 Brigadeiro de Chocolate Belga (Belgian Chocolate Brigadeiro) 131 Palha Italiana (Brazilian Chocolate and Cookie Fudge) 132 Baba de Moça (Brazilian Coconut Custard) 135 Cueca Virada (Fried Pastries) 136 Brigadeirão (Brazilian Chocolate Flan) 139 Pavê da Manuda (Manuda’s Trifle) 140 Chico Balanceado (Layered Banana Dessert) 143 Acknowledgments 145 About the Author 147 Index 148 Introduction 6 CARNES 9 BEEF, CHICKEN, PORK AND SEAFOOD BEEF 11 Estrogonofe de Carne (Beef Stroganoff) 11 Escondidinho de Carne Seca (Brazilian Cottage Pie) 12 Carne Louca (Braised Beef with Onions, Tomato and Peppers) 17 Filé à Parmigiana (Filet Parmigiana) 19 Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew) 23 Picanha no Forno com Manteiga de Alho (Oven-Roasted Picanha with Garlic Butter) 24 Hambúrguer de Picanha com Maionese Verde (Picanha Burger with Green Milk Mayo) 27 Picadinho na Cerveja (Beef Tips in Beer Sauce) 28 Filé à Oswaldo Aranha (Filet Mignon with Garlic) 31 Nhoque de Banana da Terra com Carne Seca (Plantain Gnocchi) 32 CHICKEN 35 Frango com Quiabo (Chicken with Okra) 35 Bobó de Frango (Chicken with Yuca Stew) 36 Frango Xadrez (Chicken Stir-Fry with Peanuts) 39 Pizza de Frango com Catupiry (Creamy Chicken Pizza) 40 Galeto ao Primo Canto (Oven-Roasted Spatchcocked Chicken) 43 PORK 44 Lombo na Cachaça e Mel (Pork Loin with Cachaça and Honey) 44 Canjiquinha de Linguiça (Brazilian Grits with Sausage) 47 Pernil ao Molho de Abacaxi (Roasted Pork with Pineapple Sauce) 48 Batata Recheada com Calabresa e Queijo (Skillet Potato Stuffed with Calabresa and Cheese) 51 SEAFOOD 52 Peixada à Baiana (Fish Stew in Coconut Milk) 52 Peixe Frito (Fried Fish Fillets) 55 Peixe à Delícia (Fish and Plantain Gratin) 56 Camarão à Paulista (Sautéed Shrimp with Garlic) 59 Camarão ao Catupiry (Creamy Shrimp) 60 VEGETARIANOS 63 VEGETARIAN DISHES AND SIDES Moqueca Vegetariana (Vegetarian Moqueca) 65 Pamonha de Forno (Corn Casserole) 66 Quibebe (Mashed Butternut Squash) 69 Angu de Milho (Fresh Corn Puree) 70 Viradinho de Couve (Toasted Cassava Flour with Collard Greens) 73 Barquinhos de Banana da Terra (Plantain Boats with Cheese) 74 Farofa de Banana (Toasted Cassava Flour with Banana) 77 CONTENTSARROZ E FEIJÃO 79 RICE AND BEAN DISHES Baião de Dois (Brazilian Rice with Black-Eyed Peas, Beef and Cheese) 81 Feijoada na Instant Pot (Instant Pot Black Bean Stew) 82 Virado à Paulista (Pork Chops with Rice and Refried Beans) 85 Arroz de Carreteiro (Rice with Bacon, Sausage and Dried Beef) 88 Arroz de Rabada (Oxtail Rice) 91 Arroz de Bacalhau (Salted Cod Rice) 92 Sopa de Feijão com Macarrão (Bean and Pasta Soup) 95 PETISCOS 97 SNACKS, APPETIZERS AND BAR FOOD Empadinhas de Frango (Mini Chicken Pies) 99 Bolinhos de Feijoada (Feijoada Croquettes) 100 Coxinhas de Costelinha de Boi (Short Rib Croquettes) 103 Kibe de Linguiça (Sausage Kibbeh) 104 Dadinhos de Tapioca com Geléia de Pimenta (Fried Tapioca Dice with Chile Pepper Jam) 107 Biscoitos de Polvilho (Parmesan Tapioca Cookies) 108 Torresmo (Pork Crackling) 111 Pastel de Bacalhau (Fried Cod Empanadas) 112 Pão de Batata (Potato Rolls Stuffed with Cream Cheese) 115 Pão de Calabresa (Sausage Bread) 116 Vinagrete de Cebola na Cachaça (Cachaça Pickled Onions) 119 SOBREMESA 121 DESSERTS AND TREATS Bala de Vidro (Coconut Candy) 123 Sorvete de Paçoca (Brazilian Peanut Candy Ice Cream) 124 Beliscão de Goiabada (Guava Paste Pinch Cookies) 127 Mousse de Maracujá com Ganache de Chocolate (Passion Fruit Mousse with Chocolate Ganache) 128 Brigadeiro de Chocolate Belga (Belgian Chocolate Brigadeiro) 131 Palha Italiana (Brazilian Chocolate and Cookie Fudge) 132 Baba de Moça (Brazilian Coconut Custard) 135 Cueca Virada (Fried Pastries) 136 Brigadeirão (Brazilian Chocolate Flan) 139 Pavê da Manuda (Manuda’s Trifle) 140 Chico Balanceado (Layered Banana Dessert) 143 Acknowledgments 145 About the Author 147 Index 148 Introduction 6 CARNES 9 BEEF, CHICKEN, PORK AND SEAFOOD BEEF 11 Estrogonofe de Carne (Beef Stroganoff) 11 Escondidinho de Carne Seca (Brazilian Cottage Pie) 12 Carne Louca (Braised Beef with Onions, Tomato and Peppers) 17 Filé à Parmigiana (Filet Parmigiana) 19 Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew) 23 Picanha no Forno com Manteiga de Alho (Oven-Roasted Picanha with Garlic Butter) 24 Hambúrguer de Picanha com Maionese Verde (Picanha Burger with Green Milk Mayo) 27 Picadinho na Cerveja (Beef Tips in Beer Sauce) 28 Filé à Oswaldo Aranha (Filet Mignon with Garlic) 31 Nhoque de Banana da Terra com Carne Seca (Plantain Gnocchi) 32 CHICKEN 35 Frango com Quiabo (Chicken with Okra) 35 Bobó de Frango (Chicken with Yuca Stew) 36 Frango Xadrez (Chicken Stir-Fry with Peanuts) 39 Pizza de Frango com Catupiry (Creamy Chicken Pizza) 40 Galeto ao Primo Canto (Oven-Roasted Spatchcocked Chicken) 43 PORK 44 Lombo na Cachaça e Mel (Pork Loin with Cachaça and Honey) 44 Canjiquinha de Linguiça (Brazilian Grits with Sausage) 47 Pernil ao Molho de Abacaxi (Roasted Pork with Pineapple Sauce) 48 Batata Recheada com Calabresa e Queijo (Skillet Potato Stuffed with Calabresa and Cheese) 51 SEAFOOD 52 Peixada à Baiana (Fish Stew in Coconut Milk) 52 Peixe Frito (Fried Fish Fillets) 55 Peixe à Delícia (Fish and Plantain Gratin) 56 Camarão à Paulista (Sautéed Shrimp with Garlic) 59 Camarão ao Catupiry (Creamy Shrimp) 60 VEGETARIANOS 63 VEGETARIAN DISHES AND SIDES Moqueca Vegetariana (Vegetarian Moqueca) 65 Pamonha de Forno (Corn Casserole) 66 Quibebe (Mashed Butternut Squash) 69 Angu de Milho (Fresh Corn Puree) 70 Viradinho de Couve (Toasted Cassava Flour with Collard Greens) 73 Barquinhos de Banana da Terra (Plantain Boats with Cheese) 74 Farofa de Banana (Toasted Cassava Flour with Banana) 77 CONTENTS 7 6 Authentic Brazilian Home Cooking INTRODUCTION Hi! My name is Olivia Mesquita, and I’m a Brazilian expat, born and raised in São Paulo, who immigrated to the United States almost 13 years ago, all starry-eyed and ready to pursue a career on Broadway. Somewhere along the way, I fell out of love with acting (or more specifically, the soul-crushing hustle of an acting career in NYC) and discovered my passion for cooking and sharing recipes with the world. And that’s how, in 2014, my blog Olivia’s Cuisine was born. Like most Brazilians who choose to leave Brazil, I eventually felt homesick and found comfort in cooking recipes that I grew up eating, which also meant countless video and phone calls to my grandmother so she could teach me her recipes. Growing up, my grandmother didn’t just teach me how to cook, she taught me how to eat! Not the mechanical, physical act of eating, of course, but how to enjoy and value delicious home-cooked meals that were prepared with love. Nothing my grandmother served ever tasted anything less than a meal from a five-star restaurant, and I’m 100 percent certain it was because she imbued lots of love in everything she cooked. Because of her, I grew up with the belief that food is way more than nutrition. It is an expression of one’s self, including culture, values and—especially—emotions! Nothing says “I love you” like a home-cooked meal, and few things feel as rewarding as friends and family excitedly gathering around the table to eat something you’ve prepared for them. When I started my blog, it was simply a way to express myself and share recipes that were special to me. I never went to culinary school. I jumped in fear every time I tried to flambé anything and always made my husband stand nearby with a fire extinguisher. (He still likes to do that.) I didn’t even own a good chef’s knife, let alone any special cookware or appliances. The passion for food and cooking was there; the skills and confidence (and fancy tools) eventually followed! At first, my website was dedicated to sharing family recipes, from Brazilian classics to the Italian and Lebanese dishes that are a strong part of our cuisine in the Southeastern part of the country where I’m from. With time, it became a place to document and share my cooking journey, either by cooking dishes that were near and dear to my heart—such as my grandma’s Estrogonofe de Carne (Beef Stroganoff; page 11) and her Pavê da Manuda (Manuda’s Trifle; page 140)—or by recreating something I’ve tasted on a trip or at a restaurant. When the opportunity to write a Brazilian cookbook presented itself, I eagerly grabbed it! I am beyond honored to be chosen to represent our cuisine, and I dream of a world with more Brazilian restaurants and more of our ingredients available at local grocery stores all over the world. If you are a Brazilian living abroad, I hope my recipes bring you a taste of home and that they help you cook our comidinha with ingredients available near you. And if you’re not Brazilian and are just interested in Brazilian food and cooking, I am excited to have you try not only some of our classic dishes but some you haven’t ever heard of before. Little by little, the world will see us as more than soccer and samba, and our cuisine is a great place to start! 7 6 Authentic Brazilian Home Cooking INTRODUCTION Hi! My name is Olivia Mesquita, and I’m a Brazilian expat, born and raised in São Paulo, who immigrated to the United States almost 13 years ago, all starry-eyed and ready to pursue a career on Broadway. Somewhere along the way, I fell out of love with acting (or more specifically, the soul-crushing hustle of an acting career in NYC) and discovered my passion for cooking and sharing recipes with the world. And that’s how, in 2014, my blog Olivia’s Cuisine was born. Like most Brazilians who choose to leave Brazil, I eventually felt homesick and found comfort in cooking recipes that I grew up eating, which also meant countless video and phone calls to my grandmother so she could teach me her recipes. Growing up, my grandmother didn’t just teach me how to cook, she taught me how to eat! Not the mechanical, physical act of eating, of course, but how to enjoy and value delicious home-cooked meals that were prepared with love. Nothing my grandmother served ever tasted anything less than a meal from a five-star restaurant, and I’m 100 percent certain it was because she imbued lots of love in everything she cooked. Because of her, I grew up with the belief that food is way more than nutrition. It is an expression of one’s self, including culture, values and—especially—emotions! Nothing says “I love you” like a home-cooked meal, and few things feel as rewarding as friends and family excitedly gathering around the table to eat something you’ve prepared for them. When I started my blog, it was simply a way to express myself and share recipes that were special to me. I never went to culinary school. I jumped in fear every time I tried to flambé anything and always made my husband stand nearby with a fire extinguisher. (He still likes to do that.) I didn’t even own a good chef’s knife, let alone any special cookware or appliances. The passion for food and cooking was there; the skills and confidence (and fancy tools) eventually followed! At first, my website was dedicated to sharing family recipes, from Brazilian classics to the Italian and Lebanese dishes that are a strong part of our cuisine in the Southeastern part of the country where I’m from. With time, it became a place to document and share my cooking journey, either by cooking dishes that were near and dear to my heart—such as my grandma’s Estrogonofe de Carne (Beef Stroganoff; page 11) and her Pavê da Manuda (Manuda’s Trifle; page 140)—or by recreating something I’ve tasted on a trip or at a restaurant. When the opportunity to write a Brazilian cookbook presented itself, I eagerly grabbed it! I am beyond honored to be chosen to represent our cuisine, and I dream of a world with more Brazilian restaurants and more of our ingredients available at local grocery stores all over the world. If you are a Brazilian living abroad, I hope my recipes bring you a taste of home and that they help you cook our comidinha with ingredients available near you. And if you’re not Brazilian and are just interested in Brazilian food and cooking, I am excited to have you try not only some of our classic dishes but some you haven’t ever heard of before. Little by little, the world will see us as more than soccer and samba, and our cuisine is a great place to start! 9 CARNES Beef, Chicken, Pork and Seafood Rice and beans might be the heart and soul of Brazilian cuisine, but meat and fish give it personality. Proteins from animal sources go way beyond steak for churrasco, and our cuisine uses of a variety of beef, chicken, pork and fish to create our traditional recipes. Depending on the region, you will see one protein shining brighter than the other, with fish being favored in the North—in dishes such as Peixada à Baiana (Fish Stew in Coconut Milk; page 52)—and beef heavily consumed in the South, where dishes like Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew; page 23) and Filé à Oswaldo Aranha (Filet Mignon with Garlic; page 31) are beloved! I have, of course, included a couple of recipes that use picanha, such as Picanha no Forno com Manteiga de Alho (Oven-Roasted Picanha with Garlic Butter) on page 24 and Hambúrguer de Picanha com Maionese Verde (Picanha Burger with Green Milk Mayo) on page 27, since it’s the most famous cut of beef in Brazil and always a hit among meat lovers. If you want to impress some carnivore friends, picanha is the way to go! 9 CARNES Beef, Chicken, Pork and Seafood Rice and beans might be the heart and soul of Brazilian cuisine, but meat and fish give it personality. Proteins from animal sources go way beyond steak for churrasco, and our cuisine uses of a variety of beef, chicken, pork and fish to create our traditional recipes. Depending on the region, you will see one protein shining brighter than the other, with fish being favored in the North—in dishes such as Peixada à Baiana (Fish Stew in Coconut Milk; page 52)—and beef heavily consumed in the South, where dishes like Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew; page 23) and Filé à Oswaldo Aranha (Filet Mignon with Garlic; page 31) are beloved! I have, of course, included a couple of recipes that use picanha, such as Picanha no Forno com Manteiga de Alho (Oven-Roasted Picanha with Garlic Butter) on page 24 and Hambúrguer de Picanha com Maionese Verde (Picanha Burger with Green Milk Mayo) on page 27, since it’s the most famous cut of beef in Brazil and always a hit among meat lovers. If you want to impress some carnivore friends, picanha is the way to go!Carnes: Beef, Chicken, Pork and Seafood 11 Yield: 6 servings 2 lb (907 g) tenderloin, sirloin, boneless rib eye or strip steak, cut into small cubes Kosher salt and freshly ground black pepper, as desired 1 tbsp (7 g) sweet paprika 1 tbsp (8 g) all-purpose flour 2 tbsp + 1 tsp (35 ml) olive oil, divided 2 tbsp (28 g) unsalted butter 2 medium onions, grated ¼ cup (60 ml) cognac or brandy (optional) 1 tbsp (15 ml) Dijon mustard 2 tbsp (30 ml) ketchup 2 tbsp (30 ml) Worcestershire sauce 1 (14-oz [397-g]) can peeled tomatoes, blended until smooth 1 (6-oz [170-g]) jar of sliced mushrooms, drained (see Notes) 1 cup (240 ml) heavy cream Rice, for serving Shoestring fries (batata palha), for serving ESTROGONOFE DE CARNE (Beef Stroganoff) The first recipe in this book had to be the most special one: my grandma’s beef stroganoff. Everybody has a family recipe that makes their heart swell with love every time they eat it, and this is mine. Whenever I make it, it’s like I can feel her there in the kitchen with me, bringing me up to date with the latest family gossip. If you haven’t tried Brazilian-style stroganoff, you might turn your nose up at some of the ingredients, which are different than the ones used in traditional Russian stroganoff. Ketchup? Heavy cream instead of sour cream? Yep. You’ll just have to trust me here, as—in my humble opinion—this is the best stroganoff you will ever taste! Combine the cubed steak, salt, pepper, paprika and flour in a bowl, tossing well so all the beef pieces are thoroughly coated. Reserve. Heat 1 teaspoon (5 ml) of the olive oil and the butter in a large skillet or sauté pan over medium heat. Stir in the onions and cook for 3 to 5 minutes, or until the onions absorb the butter and their color turns from white to golden. Remove to a bowl and reserve. Add the remaining olive oil to the skillet and turn the heat to medium-high. Once shimmering, add the beef, working in batches if necessary, and cook for 5 minutes, or until browned. Add the cognac, if using, and deglaze the pan, using a wooden spoon to scrape all the browned bits from the bottom of the pan. Then, let it cook for 3 minutes, or until the liquid has evaporated. Return the onions to the skillet, and add the mustard, ketchup, Worcestershire sauce, blended tomatoes and a pinch of salt and pepper. Bring it to a boil, and then lower the heat to medium-low, cover and simmer for 10 minutes. Stir in the mushrooms and cook for 5 minutes. Pour in the heavy cream and cook for 5 to 10 minutes, or until the sauce thickens slightly. Taste and adjust the seasoning as needed. Serve immediately with rice and shoestring fries (batata palha). NOTES I have tried to keep this recipe as close to the original as possible. My grandma always used what we Brazilians call champignons, or preserved mushrooms in a jar, which is why I call for a jar of sliced mushrooms. I confess I almost always use fresh instead, which I sauté in butter in another pan before adding to the stroganoff. BEEFCarnes: Beef, Chicken, Pork and Seafood 11 Yield: 6 servings 2 lb (907 g) tenderloin, sirloin, boneless rib eye or strip steak, cut into small cubes Kosher salt and freshly ground black pepper, as desired 1 tbsp (7 g) sweet paprika 1 tbsp (8 g) all-purpose flour 2 tbsp + 1 tsp (35 ml) olive oil, divided 2 tbsp (28 g) unsalted butter 2 medium onions, grated ¼ cup (60 ml) cognac or brandy (optional) 1 tbsp (15 ml) Dijon mustard 2 tbsp (30 ml) ketchup 2 tbsp (30 ml) Worcestershire sauce 1 (14-oz [397-g]) can peeled tomatoes, blended until smooth 1 (6-oz [170-g]) jar of sliced mushrooms, drained (see Notes) 1 cup (240 ml) heavy cream Rice, for serving Shoestring fries (batata palha), for serving ESTROGONOFE DE CARNE (Beef Stroganoff) The first recipe in this book had to be the most special one: my grandma’s beef stroganoff. Everybody has a family recipe that makes their heart swell with love every time they eat it, and this is mine. Whenever I make it, it’s like I can feel her there in the kitchen with me, bringing me up to date with the latest family gossip. If you haven’t tried Brazilian-style stroganoff, you might turn your nose up at some of the ingredients, which are different than the ones used in traditional Russian stroganoff. Ketchup? Heavy cream instead of sour cream? Yep. You’ll just have to trust me here, as—in my humble opinion—this is the best stroganoff you will ever taste! Combine the cubed steak, salt, pepper, paprika and flour in a bowl, tossing well so all the beef pieces are thoroughly coated. Reserve. Heat 1 teaspoon (5 ml) of the olive oil and the butter in a large skillet or sauté pan over medium heat. Stir in the onions and cook for 3 to 5 minutes, or until the onions absorb the butter and their color turns from white to golden. Remove to a bowl and reserve. Add the remaining olive oil to the skillet and turn the heat to medium-high. Once shimmering, add the beef, working in batches if necessary, and cook for 5 minutes, or until browned. Add the cognac, if using, and deglaze the pan, using a wooden spoon to scrape all the browned bits from the bottom of the pan. Then, let it cook for 3 minutes, or until the liquid has evaporated. Return the onions to the skillet, and add the mustard, ketchup, Worcestershire sauce, blended tomatoes and a pinch of salt and pepper. Bring it to a boil, and then lower the heat to medium-low, cover and simmer for 10 minutes. Stir in the mushrooms and cook for 5 minutes. Pour in the heavy cream and cook for 5 to 10 minutes, or until the sauce thickens slightly. Taste and adjust the seasoning as needed. Serve immediately with rice and shoestring fries (batata palha). NOTES I have tried to keep this recipe as close to the original as possible. My grandma always used what we Brazilians call champignons, or preserved mushrooms in a jar, which is why I call for a jar of sliced mushrooms. I confess I almost always use fresh instead, which I sauté in butter in another pan before adding to the stroganoff. BEEFNext >