Mushroom stew with sour cream and polenta

Name: Mushroom stew with sour cream and polenta - Zaharia J.
Ingredients: Approximately 1 kg of fresh forest porcini mushrooms; 3 tablespoons of extra virgin olive oil; 1 red onion (or red shallots for a sweeter taste); 4; 5 cloves of garlic; 1 bunch of fresh parsley; 1 cube of butter (20 g); 1 cup of water (or chicken broth); 2 tablespoons of cornstarch (or flour); 200 ml of whipping cream or cooking cream; 200 g of fermented sour cream; salt and freshly ground pepper to taste. For polenta: cornmeal; water; salt and freshly ground pepper; a handful of arugula; 1 cube of butter. For serving: sweet or smoked paprika. Optional: 1 cup of milk.

Diverse - Mushroom stew with sour cream and polenta by Zaharia J. - Recipia

Mushroom Stew with Sour Cream and Polenta If you are looking for a recipe that will take you back to your childhood, then mushroom stew with sour cream and polenta is the perfect choice. This simple yet flavorful dish will delight you with its authentic taste and the memories it brings. The mushrooms, also known as porcini, are forest mushrooms with a distinct aroma that enrich the dish and give it a special touch. Preparation time: 30 minutes Cooking time: 40 minutes Total: 1 hour and 10 minutes Servings: 4 Ingredients For the stew: - 1 kg fresh mushrooms - 3 tablespoons extra virgin olive oil - 1 red onion (or white, but red onion is sweeter) - 4-5 cloves of garlic - 1 bunch of fresh parsley - 1 cube of butter (about 20 g) - 1 cup of water (or chicken broth for a richer taste) - 2 tablespoons cornstarch (or flour) - 200 ml cooking cream - 200 g sour cream - Salt and freshly ground pepper, to taste For the polenta: - Cornmeal - Water - Salt - Freshly ground pepper - 1 handful of arugula (optional) - 1 cube of butter (optional) For serving: - Sweet or smoked paprika, to taste Preparation 1. Preparing the mushrooms Start by washing the mushrooms under a stream of cold water. Make sure to remove any impurities or dirt. After washing, slice them into suitable pieces. Mushrooms are delicate, so handle them carefully to avoid breaking. 2. Cooking the stew In a pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they become translucent. This step is crucial as it will reveal the rich flavors of the onion and garlic. Once the onion is sautéed, add 3-4 tablespoons of water, cover the pot with a lid, and let it simmer for 5 minutes. This will help the onion become even softer and more aromatic. Add the sliced mushrooms and mix well. Cover the pot again and let it cook on low heat for 15 minutes, stirring occasionally. The mushrooms will start to release their juices, and the aroma will become irresistible. After 15 minutes, add 1 cup of water or chicken broth, enough to achieve the desired consistency for the stew – neither too thin nor too thick. Let it simmer for 10 minutes. 3. Preparing the sour cream sauce In a bowl, combine the cooking cream with the sour cream. Add the cornstarch and mix well until the cornstarch is completely dissolved. This will help create a creamy sauce. To avoid curdling the sour cream, gradually add a little of the hot stew into the sour cream mixture, stirring constantly. Then, carefully pour this mixture into the pot with the stew. Stir gently and let it simmer for 5 minutes until the sauce thickens and becomes creamy. Add the chopped fresh parsley and the cube of butter, stirring gently to integrate the flavors. 4. Preparing the polenta While the stew is simmering, you can prepare the polenta. In a pot, bring salted water to a boil. Gradually add the cornmeal, stirring continuously to avoid lumps. Cook for 15-20 minutes, stirring constantly, until the polenta becomes creamy and thickens. If desired, you can add a cup of milk instead of water for a sweeter polenta. Finally, add the chopped arugula, the cube of butter, and a little freshly ground pepper. Mix well. The traditional version of polenta can be poured into an oiled tray and left to cool. Once it has set, cut it into cubes. 5. Assembling and serving To serve, place a generous portion of mushroom stew in a bowl, add a few cubes of polenta on top, and if you like, sprinkle a little sweet or smoked paprika for extra flavor. This mushroom stew with sour cream pairs perfectly with a fresh green salad or pickles. Additionally, a glass of white wine or a shot of plum brandy can perfectly complement the meal. Frequently Asked Questions 1. Can I use other types of mushrooms? Yes, you can substitute the mushrooms with champignon or shiitake mushrooms, but the flavors will be different. The mushrooms have a unique texture and taste. 2. How can I adapt the recipe to be vegetarian? The recipe is already vegetarian, but if you wish, you can replace the sour cream with a plant-based alternative to make it completely vegan. 3. How long can the stew be kept in the refrigerator? The stew can be stored in the refrigerator for 2-3 days in airtight containers. You can reheat it in the microwave or on the stovetop. Calories and Nutritional Benefits This mushroom stew with sour cream and polenta has a moderate calorie content, and mushrooms are an excellent source of plant-based protein, vitamins (especially D), and minerals. Polenta, made from cornmeal, is a good source of complex carbohydrates, providing long-lasting energy. Conclusion Mushroom stew with sour cream and polenta is not just a delicious recipe, but also a journey into childhood memories. By preparing this dish, you not only indulge your taste buds but also recall moments spent with family around the table. Whether you choose to enjoy it with loved ones or treat yourself, this recipe will enrich you with flavors and joy. Stay healthy and enjoy your meal!

Mushroom stew with sour cream and polenta

Tags

Categories