Chanterelle stew with polenta

Chanterelle Stew with Polenta - A Vegetarian Delight

In this recipe, we invite you to discover a chanterelle stew that, although meatless, will delight your taste buds. Chanterelles, with their wonderful yellow color, are wild mushrooms full of flavor and nutrients, and our dish will bring to your table a delicious combination of aromas, textures, and colors to enchant your senses. The preparation time is 30 minutes, and this recipe is sufficient for 4 servings.

The history of chanterelle stew is fascinating, with deep roots in the culinary traditions of many cultures, where wild mushrooms have always been appreciated for their unique and nutritious taste. This vegetarian version is perfect for anyone looking to explore the flavor of fresh mushrooms and indulge in a comforting dish.

Ingredients needed:

For the stew:
- 500 g fresh chanterelles
- 1 bell pepper
- 1 large onion
- 2 green onions
- 7 cloves of garlic
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon white flour
- 1 cup milk
- Salt and pepper, to taste
- 1 bunch of fresh parsley

For the polenta:
- 1 cup cornmeal
- 3 cups water
- Salt, to taste

Preparing the chanterelle stew:

1. Preparing the ingredients: Start by cleaning the chanterelles. It is essential to wash them well under cold running water and let them drain. If you want a more intense flavor, soak them in cold water for 1-2 hours before cooking. This step helps enhance the texture and taste.

2. Chopping the vegetables: Clean and finely chop the onion, bell pepper, green onions, and garlic. Make sure you have all the ingredients ready before starting to cook to avoid any rush during the process.

3. Sautéing the vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the onion and sauté for 2-3 minutes until it becomes transparent. Then, add the bell pepper and green onions, sautéing for another 2-3 minutes. These vegetables will provide a delicious base for the stew.

4. Adding the chanterelles: Once the vegetables are cooked, add the cleaned and chopped chanterelles. Sprinkle with salt and mix well. Let the mushrooms cook for 5-7 minutes until they start to release their juices and soften.

5. Thickening the sauce: Sprinkle the flour over the mixture and mix well to combine. This will help thicken the sauce. Then, slowly pour in the milk, stirring constantly to avoid lumps. Let the stew simmer on low heat for 15 minutes, being careful not to reduce the sauce too much. If it becomes too thick, dilute it with a little water.

6. Tasting and seasoning: Finally, taste the stew and adjust with salt and pepper, as preferred. It is important to check if the chanterelles are well cooked and have absorbed the flavors of the vegetables.

7. Serving: Once the stew is ready, add the chopped fresh parsley on top for an extra touch of freshness.

Preparing the polenta:

1. Boiling the water: In a pot, bring 3 cups of water to a boil. Add salt to taste.

2. Adding the cornmeal: When the water starts to boil, gradually add the cornmeal, stirring continuously to avoid lumps. Reduce the heat and continue stirring until the polenta becomes firm and creamy, about 5-10 minutes.

3. Serving the polenta: Once ready, pour the polenta into a dish and let it cool slightly before cutting it into slices. Serve the polenta alongside the chanterelle stew.

Serving suggestions and variations:

For an extra flavor note, you can add some herbs like thyme or oregano to the stew. Additionally, this chanterelle stew pairs perfectly with pasta or rice side dishes to satisfy all tastes.

If you want a richer version, add some cubes of feta cheese or cheese on top of the stew for an extra creaminess.

Frequently asked questions:

1. Can I substitute chanterelles with other mushrooms? Yes, you can use button mushrooms or porcini, but the taste will be different. Chanterelles have a distinct flavor that contributes to the unique character of this dish.

2. How can I make the stew spicier? You can add some chopped chili pepper or chili flakes, depending on your preferences.

3. Is this recipe suitable for vegans? Yes, by simplifying the recipe and omitting the butter, the stew becomes vegan, and the polenta is already vegan.

Nutritional benefits:

Chanterelles are an excellent source of plant-based proteins, B vitamins, and essential minerals. This stew also contains antioxidants from the vegetables, offering a healthy meal that is low in calories but rich in nutrients. A serving of chanterelle stew with polenta has about 350 calories, making it an ideal option for a light and delicious lunch or dinner.

So, dear cooking enthusiasts, try this simple recipe for chanterelle stew with polenta and enjoy a flavorful and comforting meal. Savor every bite and share the joy of cooking with your loved ones!