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Shitake com cebolas ao vinho tinto

26 de maio de 2017/em Receitas /por templeate

Ingredientes:

200 g de Cogumelo Shitake fresco
Manteiga
1 cebola grande
4 dentes de alho
50ml Vinho tinto Cabernet
30ml de molho Shoyu

Modo de preparo:

Doure o alho na manteiga, acrescente a cebola e frite até que fique semi cozida. Adicione o shitake e refogue por cerca de cinco minutos. Acrescente o shoyu e o vinho e refogue por mais dez minutos.

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Shitake com cebolas ao vinho tinto

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