Special version of cupim with portobello mushroom

With a strong flavor, hump, traditionally prepared on the barbecue, gets a new lookand becomes the star of a gourmet dish, alongside the noble Portobello mushroom. This sophisticated recipe is served with cassava cream and semi-cured cheese, in a dish worthy of haute cuisine, with a combination of very characteristic flavors. And this tip couldn't come at a better time! December is mushroom season, which is easier, cheaper, and fresher to find! Follow the tips from the Friboi Meat Academy and gourmetize your meal! 

Hump ​​stuffed with Portobello mushrooms and cassava cream

Serves: 6 people

Preparation time: 3 hours

Degree of difficulty: intermediate

Cut: termite

Ingredients

1 kg of Friboi hump in pieces

salt and black pepper to taste

1 large sprig of rosemary

1 large stalk of celery

2 white onions

1 head of garlic

4 bay leaves

6 whole Portobello (or Paris) mushrooms

Preparation mode

Season the hump with salt and black pepper.

In a pressure cooker, combine all the ingredients with the meat, including the unpeeled garlic and the coarsely chopped onions. Set aside only the mushrooms.

Add enough water to cover the ingredients and bring to pressure. Once pressure is reached, reduce the heat to medium and let it cook for 40 minutes.

Remove from the pan and shred the meat, which should be easy to pull apart. If not, return to the heat.

In a small, square pan with very straight edges (or in square stainless steel rings), create a layer: place the mushrooms in the center and cover with the meat.

Strain the broth and refrigerate.

After 2 hours, skim off all the fat from the broth and bring it to a simmer to reduce slowly. It should become a very thick, perfect broth.

Heat the hump squares in the oven, then coat them with the thick sauce.

Serve with cassava cream or another side dish of your choice.

Cassava cream recipe

500 g of cooked cassava, blended in a food processor

Pass through a sieve to smooth it out and add semi-cured cheese to give it an interesting consistency.

Recipe by chef Fábio Vieira, from the Micaela restaurant, São Paulo (SP)