Mushroom Stew with Sour Cream (Ciulama)

To prepare a delicious mushroom dish, we start by carefully cleaning the mushrooms, making sure to remove any impurities. It is important to separate the caps from the stems, as they will be cooked differently. We slice the caps into thin pieces and chop the stems finely to ensure an even texture in the dish.

In a heated pan with oil, we add the chopped onion and sauté it over medium heat until it becomes glossy, releasing its enticing aroma. This is the perfect base for the mushrooms. Once the onion is ready, we add the chopped stems, continuing to sauté them until they are almost cooked. The ideal moment to add the sliced caps is when the stems have started to change color and become softer. We sauté everything together for a few minutes to allow the flavors to combine.

Once the mushrooms have softened, we add enough water to cover the ingredients and let it simmer on low heat. This cooking method will keep the mushrooms juicy and intensify the flavor of the dish. Meanwhile, we take care of the sour cream. We dissolve the starch in the sour cream, mixing well to avoid lumps.

When the mushrooms are fully cooked, we season with salt (or vegeta) and pepper to taste. We carefully pour the starch-infused sour cream into the pan, stirring continuously to prevent lumps from forming. It is essential that the mixture does not reach boiling point; otherwise, the sour cream will curdle, turning into a watery liquid.

Immediately after the mixture has thickened, we add the crushed garlic and finely chopped parsley. These ingredients will add extra flavor and freshness to the dish. We mix everything well, then remove the pan from the heat. It is time to cover the pan and let the dish sit for about 5 minutes for the flavors to meld.

We serve this delicacy warm, as an appetizer or main course, accompanied by a portion of polenta or fresh bread. It is a simple dish but full of flavor, perfect for any occasion, and will surely impress your loved ones!