Mushroom ciulama in a multicooker

Name: Mushroom ciulama in a multicooker
Ingredients: 1500 g button mushrooms; 2 medium yellow onions (300 g); 2 tablespoons olive oil; 500 ml cooking cream; 20% fat; 200 g Băneasa white wheat flour; 1000 ml cold water; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground pepper

Salad - Mushroom ciulama in a multicooker by Tudora M. - Recipia

Mushroom ciulama in a multicooker is a Romanian creamy mushroom dish made with button mushrooms cooked first without water, then thickened in a white sauce of cooking cream and flour. The mushrooms are finely chopped but still leave some pieces, and the sauce gets thick enough to eat with a spoon. I leave visible little pieces, I don’t chop them into a paste. Preparation: 20 minutes. Cooking: 70 minutes. Resting: 15 minutes. Total time: 105 minutes. Serves: 6. Approximately 410 kcal and 14 g protein per serving.

Ingredients

1500 g button mushrooms
2 medium yellow onions (300 g)
2 tablespoons olive oil
500 ml cooking cream
20% fat
200 g Băneasa white wheat flour
1000 ml cold water
1 teaspoon iodized salt
1/2 teaspoon freshly ground pepper

Preparation

1. Take the cream out of the fridge 15 minutes before cooking. Clean and wash the mushrooms, put them whole in the multicooker bowl and start the BOIL program for 30 minutes, without water. When done, the mushrooms will be soft and have released liquid. 2. Take the mushrooms out, drain off the liquid and chop them finely. 3. Peel and finely chop the onion. Put the olive oil and onion in the bowl, then cook on the FRY program for 10 minutes, until the onion turns translucent. 4. Add the chopped mushrooms and cook on FRY for another 10 minutes, stirring now and then. 5. Stir the cream and sifted flour together until there are no lumps, then gradually pour in the cold water. Take a few spoonfuls of the hot mushroom mixture and stir them into the cream. 6. Pour the mixture into the bowl and stir. Start the BOIL program for 20 minutes and stir now and then; the sauce should simmer gently and thicken. 7. Season at the end with salt and freshly ground pepper.

Notes

Like a white stew, it has a thicker consistency than cream soup, and you can taste the mushroom pieces in every serving. For a gluten-free version, replace the flour with 100 g cornstarch, mixed with 2 tablespoons cold water and added to the gently simmering sauce. The cream contains dairy, and the flour contains gluten. Keep portions in a sealed container in the fridge for up to 3 days and reheat slowly, with a little water if they have thickened. Serve with soft polenta, so you can scoop up the sauce with it. Brown button mushrooms can replace white ones in the same quantity and have a more pronounced flavor. Choose firm mushrooms with closed caps and no soft spots; very open ones can darken the sauce. If your mushrooms are very different in size, cut the larger ones before BOIL so they cook evenly in the bowl.