‘Below Deck Med’: Chef Kiko Shares His Famous Mushroom Recipe
The happy chef’s patience was pushed to the brink when a guest’s vegan preferences messed with his mojo. He produced a mushroom dish for the guest that, unfortunately for Lorran, the guest couldn’t get enough of and demanded more.
Viewers saw Lorran scramble to recreate the dish only to be confronted with subpar produce. But he managed to deliver, albeit late and now he is bringing his mushroom dish to the masses.
A recipe for his ‘mushroom friends’
Lorran provided the recipe and visuals for this dish. “This is for my Mushroom Friends! Thank you for all the messages, you guys are awesome,” he wrote on Instagram. Next came the recipe:
. 300g of Mushroom (any type is good but shiitake is my favorite)
.200g of sprout
.1/2 small onion chopped into small cubes
.1 garlic clove chopped
. Dash of olive oil
.1 tsp of cornstarch flour
.250ml of vegetable stock
.50 ml of soy sauce
.1 tsp of white sugar
.pinch of salt and black pepper
Parsley for decoration
– In a saucepan over middle heat add the olive oil and saute the onion for a minute and after garlic let it brown and add the mushrooms and add a pinch of salt and pepper.
– cook for a minute, add the sprouts and when the mushrooms get soft pour the vegetables stock, soy sauce and the sugar, let it boil take a little bit of the sauce out and mix with the cornstarch. Low the heat and pour the the mix back to the sauce.
– wait until gets thicker and serve immediately with the parsely and maybe a piece of nice bread🤪 Easy, delicious and full of love❤ Love you all, less hate and more love for the world. Be safe guys and lets help each other.
Chef Kiko 😘🤙
Chef Kiko also treated fans to his moqueca recipe too
Lorran also shared his famous moqueca recipe, which is a Brazilian fish stew. Lorran’s dish calls for bass and shrimp. But chefs can use a variety of fish in their creation.
He had to “defend” his dish when he appeared on Watch What Happens Live with Andy Cohen. “I make moqueca every day because it’s just amazing,” he said. “It has a lot of [of] flavor. It’s [an] exotic plate. I think it’s really good.”
The dish’s origins go back 300 or 400 years ago. “Some people say it was from [even] before that, from the Indians,” Brazilian chef and cookbook author Andre Lima de Luca told Tasting Table. “It’s so old that I can’t say if it’s Indian, African or if this started in Bahia or in Spirito Santo. There are too many theories about it.”
“Its origin most likely derives from a method of cooking used by indigenous Brazilian Indians called moquém in the Tupi language, simply referring to fish or meat, tubers, vegetables and fruits wrapped in leaves then slowly roasted over a fire,” Cafe Carmo shared. “This method of preparation allows the ingredients to cook in their own juices, creating a flavorful and more nutritious result than simply roasting over an open flame.”