Esta Feijoada de Cogumelos é uma versão moderna e reconfortante do prato tradicional, onde a textura carnuda dos cogumelos shiitake se junta ao sabor fumado dos enchidos para criar um prato rico e cheio de sabor. É uma refeição robusta e deliciosa, perfeita para um dia mais frio, que mantém a alma da feijoada, mas com um toque diferente e sofisticado.

Ingredientes

  • 500gr Feijão manteiga demolhado e cozido al dente
  • 200gr Cogumelos shitake
  • 100gr Copita de porco preto cortado em cubinhos
  • 100gr Chouriço de porco bísaro sem tripa e cortado em cubinhos
  • 1 Cenoura cortada em cubinhos
  • 700ml Caldo de carne
  • 1 Cebola finamente picada
  • 2 Dentes alho finamente picados
  • 2 Tomates pelados e sem sementes cortado em cubinhos
  • 2 Colheres sopa de concentrado de tomate
  • Sal QB
  • 1 Malagueta finamente picada
  • Azeite QB
  • Folhas de salsa sizeladas
  • 1 Folha de louro
  • 100ml Vinho branco

Preparação

  1. Faça um puxado com o azeite, a cebola, a copita, o chouriço, a folha de louro, a cenoura. o alho e a malagueta.
  2. Refresque com o vinho branco, adicione o tomate, o concentrado de tomate. o feijão e acrescente o caldo de carne.
  3. Deixe apurar em lume brando durante 20 minutos e tempere com sal.
  4. Entretanto numa frigideira com um fio de azeite, salteie os cogumelos e tempere com sal.
  5. Misture os cogumelos salteados na feijoada, adicione a salsa sizelada e sirva acompanhado com arroz branco.

For a comforting stew that’s packed with rich, earthy flavours, here is the English version of this wonderful recipe.

Mushroom and Chorizo Bean Stew

This dish is a delicious and slightly more contemporary take on the classic Portuguese or Brazilian “feijoada.” Instead of relying solely on a variety of meats, this version introduces the deep, savoury, and wonderfully “meaty” flavour of shiitake mushrooms, which adds a fantastic earthy dimension to the rich stew. It’s a hearty, soulful dish where tender butter beans are simmered in a flavourful broth with smoky cured meats, creating a perfect meal for a cosy evening.

The recipe uses specific Portuguese cured meats like copita (cured pork collar) and chouriço, which provide a wonderful depth of flavour. If you can’t find these, don’t worry. You can easily substitute them with good quality pancetta and a firm, cured Spanish chorizo. The key to a great feijoada is to let it simmer gently, allowing all the flavours to meld together into a rich and harmonious sauce.

Sautéing the mushrooms separately before adding them to the stew at the end is a crucial step. This allows them to brown properly and develop their flavour without getting lost or becoming soggy in the sauce. It ensures you get a distinct, delicious mushroom texture in every spoonful.

Ingredients

  • 500g butter beans, soaked and cooked until al dente
  • 200g shiitake mushrooms
  • 100g cured pork collar (copita) or pancetta, diced
  • 100g cured chorizo, casing removed and diced
  • 1 carrot, diced
  • 700ml meat or beef broth
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 tomatoes, peeled, seeded, and diced
  • 2 tbsp tomato concentrate
  • Salt to taste
  • 1 chilli, finely chopped
  • Olive oil
  • Finely chopped parsley leaves
  • 1 bay leaf
  • 100ml white wine

Method

  1. Create a flavour base by sautéing the olive oil, onion, diced pork collar (copita), chorizo, bay leaf, carrot, garlic, and chilli in a large pot.
  2. Deglaze the pan with the white wine, then add the diced tomatoes, tomato concentrate, and the cooked beans. Pour in the meat broth.
  3. Let it simmer over a low heat for 20 minutes to allow the flavours to meld. Season with salt.
  4. Meanwhile, in a frying pan with a drizzle of olive oil, sauté the mushrooms and season them with salt.
  5. Stir the sautéed mushrooms into the bean stew, add the chopped parsley, and serve with white rice.

Tips:

  • If you can’t find butter beans, cannellini or pinto beans are an excellent substitute.
  • For an even deeper mushroom flavour, try using a mix of mushrooms, such as cremini, portobello, and shiitake.
  • This stew, like many, tastes even better the next day as the flavours have more time to develop.
  • Serve with a side of simple steamed greens, like kale or collard greens, to cut through the richness of the stew.