Mushroom stew with sour cream and polenta

Name: Mushroom stew with sour cream and polenta - Gratiela P.
Ingredients: Approximately 1 kg of fresh forest porcini mushrooms; 3 tablespoons of extra virgin olive oil; 1 red onion (or white; the red is sweeter); 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; 1 handful of arugula; 1 cube of butter; optional: 1 cup of milk. For serving: sweet or smoked paprika.

Savory - Mushroom stew with sour cream and polenta by Gratiela P. - Recipia

Rediscovering the flavors of childhood is a culinary journey filled with joy and nostalgia. Today, I invite you to prepare a delicious mushroom stew, accompanied by a soft and fragrant polenta. This simple yet incredibly tasty recipe reminds us of the warm and welcoming meals our grandparents used to serve, made with fresh, seasonal ingredients. Total preparation time: 1 hour Preparation time: 20 minutes Cooking time: 40 minutes Servings: 4-6 Ingredients For the stew: - Approximately 1 kg fresh forest mushrooms - 3 tablespoons extra virgin olive oil - 1 red onion (or white; the red onion will add a touch of sweetness) - 4-5 cloves of garlic - 1 bunch of fresh parsley - 1 cube of butter (approximately 20 g) - 1 cup of water (or chicken broth) - 2 tablespoons cornstarch (or flour) - 200 ml heavy cream or cooking cream - 200 g sour cream - Salt and freshly ground pepper, to taste For the polenta: - Cornmeal (the amount will vary based on preference) - Water - Salt and freshly ground pepper - 1 handful of arugula (optional) - 1 cube of butter - Optional: 1 cup of milk For serving: - Sweet or smoked paprika (to taste) Preparation Step 1: Preparing the mushrooms Start by washing the mushrooms under a stream of cold water. Make sure to remove any dirt or impurities. After washing, slice or cube them, depending on how you prefer to cook them. Mushrooms have a deep and distinct flavor, and when cooked properly, they will retain their texture and taste. Step 2: Cooking the stew In a medium-sized pot, add the olive oil and heat it over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until they become translucent and fragrant. Once the onion and garlic are sautéed, add 3-4 tablespoons of water and cover the pot with a lid. Let everything simmer on low heat for 5 minutes to combine the flavors. Add the sliced mushrooms, stir well, and cover the pot again. Let them cook on low heat for 15 minutes, stirring occasionally. You will notice how the mushrooms release their juices, contributing to the rich flavor of the stew. Step 3: Preparing the sauce After the mushrooms have cooked, add a cup of water (or chicken broth) to the pot. Let it boil for 10 minutes, seasoning with salt and pepper to taste. In a bowl, mix the cooking cream with the sour cream and cornstarch until the cornstarch is fully dissolved. Gradually add a little of the hot stew to the cream mixture, stirring constantly to prevent curdling. Then, pour this mixture into the pot, stirring gently. Let everything boil for another 5 minutes, during which the sauce will thicken and become creamy. Finally, add the chopped fresh parsley and the cube of butter, which will add a touch of elegance and flavor. Step 4: Preparing the polenta While the stew is simmering, you can prepare the polenta. In a pot, add water and salt, then bring it to a boil. Gradually add the cornmeal, stirring continuously to avoid lumps. If you prefer a sweeter polenta, you can replace some of the water with milk. Cook the polenta on low heat, stirring constantly for about 15-20 minutes until it becomes soft and creamy. Finally, add the chopped arugula and the cube of butter, stirring until melted. Pour the polenta into an oiled dish and let it cool slightly. Then, cut it into cubes for serving. Serving To serve, place the polenta cubes on plates and generously pour the mushroom stew over them. You can sprinkle a little sweet or smoked paprika on top for an extra touch of flavor and color. My tip: If you enjoy experimenting in the kitchen, you can add some cubes of goat cheese or grated parmesan on top to enhance the flavor. This mushroom stew pairs perfectly with a dry white wine or a fragrant herbal tea. Nutritional benefits: Mushrooms are rich in vitamins, minerals, and antioxidants, thus helping to strengthen the immune system. Additionally, polenta is an excellent source of carbohydrates, providing the energy needed for an active day. Frequently asked questions: 1. Can I use other types of mushrooms? Yes, you can substitute the mushrooms with champignon or shiitake, but the flavor will be different. Experiment and see what suits you best! 2. How can I store the polenta? Polenta can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat it in the microwave or on the stovetop, adding a little water or milk to restore its creaminess. 3. Is this recipe suitable for vegans? You can adapt the recipe for vegans by replacing the cream with plant-based alternatives and omitting the butter. Use olive oil and vegetables for a delicious taste. Conclusion This mushroom stew with cream, along with the soft polenta, is a recipe that combines tradition with innovation, bringing authentic flavors and a story full of memories to your table. I encourage you to prepare it with love and enjoy every bite, sharing it with your loved ones. Stay healthy and enjoy cooking!

Mushroom stew with sour cream and polenta

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