Repolho assado com ragu de cogumelos | Rita Lobo | Cozinha Pratica

Rita Lobo invites chef Elisa Fernandes, chef at Clos Wine and Bistro, to join her. She transformed the short rib broth into a dish of roasted cabbage with mushroom ragout. #RitaLobo #Recipes #PracticalCooking Ingredients CABBAGE ½ medium red cabbage 50 g butter at room temperature 1 clove of garlic 3 sprigs of thyme olive oil salt and freshly ground black pepper to taste MUSHROOM RAGÚ 2 cups (tea) of rib broth 1 small onion 300 g portobello mushrooms 1 clove of garlic 3 sprigs of thyme 3 sprigs of parsley ½ teaspoon of soy sauce 2 teaspoons of cornstarch 2 teaspoons of butter olive oil to taste PREPARATION METHOD CABBAGE Preheat the oven to 240 ºC (high temperature). Wash, dry and strip the thyme sprigs. Peel and finely chop the garlic clove. In a bowl, add the butter, garlic clove and thyme leaves. Season with ¼ teaspoon of salt and pepper to taste. Mix well with a wire whisk until it forms a “paste”. Cut the cabbage into 2 wedges, lengthwise, keeping the central stem. Season with salt to taste. Using a pastry spatula or your hands, spread the seasoned butter evenly over each wedge. Transfer the cabbage to a medium baking dish and cover with aluminum foil. Bake in a preheated oven for 20 minutes, until the cabbage is tender. Remove the aluminum foil and return the cabbage to the oven for another 30 minutes to brown and crisp. Meanwhile, prepare the sauce. RAGU Use a damp cloth to clean the portobello mushrooms — avoid washing them under running water or soaking them, as they absorb water and lose their flavor. Cut the stems into cubes and the mushrooms into quarters. Peel and dice the onion. Peel and finely chop the garlic. Wash, dry and finely chop the parsley leaves. Shell and finely chop the thyme leaves. Place a large frying pan over medium heat. When hot, add the mushrooms (without the stems) and let them brown, without stirring, for about 1 minute — this way they won't release water. Drizzle with a little olive oil, add the chopped thyme, season with salt and pepper to taste and mix well. Let them brown, stirring occasionally, for about 5 minutes, until the mushrooms are soft and golden. Turn off the heat, stir in the chopped parsley and transfer to a bowl. Set aside. In a small bowl, mix the cornstarch with 1 tablespoon of water and stir well with a spoon to dissolve. Place a medium frying pan over low heat. When heated, add 1 tablespoon of olive oil, add the onion and mushroom stems and sauté for about 2 minutes, until the onion becomes translucent. Add the butter and garlic and stir for 1 minute until fragrant. Gently add the rib broth, stirring with a spatula to incorporate the flavor of the sauté and dissolve any burnt bits from the pan — they add more flavor to the dish. Add the soy sauce and let the sauce reduce for about 6 minutes. Add the starch mixture, stirring occasionally, for about 4 minutes until a thicker, glossy sauce forms. Serve the roasted cabbage with the mushroom ragout and seasoned yogurt. ------------------------------------ ➡ Subscribe to Receitas: https://bit.ly/InscrevaSeNoReceitas ➡ Also watch on Globoplay +Canais: www.globoplay.com ➡ Follow Receitas on social media: Facebook:   / receitas   Instagram:   / receitas   Pinterest:   / receitas   Many More Recipes: https://receitas.globo.com/