Mushroom stew

Mushroom Ciulama – a classic dish that brings back memories of warm summer days and family meals. This simple and quick recipe, perfect for mushroom lovers, transforms basic ingredients into a delicious meal that will impress everyone. My childhood memories are filled with aromas and moments spent around the table, and mushroom ciulama has always been a dish that brought smiles. Let's get started!

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4

Ingredients

- 500 g fresh mushrooms (preferably champignon)
- 200 ml cooking cream
- 100 ml milk
- 3 tablespoons starch
- 3 small onions
- Salt, white pepper, to taste
- 1 cube of butter (about 20 g)

Necessary utensils

- A pot
- A frying pan
- A small bowl
- Cutting utensils (knife, cutting board)
- Wooden spoon

Preparation

1. Preparing the mushrooms: Start by washing the mushrooms thoroughly. Make sure to clean them from impurities and remove the stems. Slice the caps into thin slices. Steaming the mushrooms will preserve their texture and flavor. Place the mushrooms in a steamer basket and boil them for 10 minutes until they become tender. This step helps release the flavors and reduce moisture.

2. Preparing the onion: In the meantime, peel and finely chop the onion. This will add a natural sweetness to your ciulama. In a pot, melt the butter cube over medium heat. Once the butter is fully melted, add the chopped onion and sauté for 2-3 minutes until it becomes translucent and fragrant.

3. Adding milk and cream: After the onion is ready, add 50 ml of the measured milk and let it heat up. Now, add the cream and mix well. This will create the base of your creamy sauce. Let the mixture cook for a minute to blend the flavors.

4. Incorporating the mushrooms: Once the mushrooms have been boiled and drained, add them to the pot. Gently stir to coat the mushrooms with the creamy sauce. Let everything cook for 3 minutes to allow the mushrooms to absorb the flavors of the sauce.

5. Thickening the sauce: In a small bowl, mix the starch with the remaining milk (50 ml) until completely dissolved. Pour this mixture into the pot and stir vigorously. Cook for 2-3 minutes until the sauce thickens. This is the perfect time to adjust the taste with salt and white pepper.

6. Serving: Turn off the heat and get ready to enjoy this delicacy. Mushroom ciulama is served immediately, ideally alongside warm polenta. If you want to add a spicy kick, include some fresh chili peppers at the table.

Chef's tip

For an even more intense flavor, you can add some fresh herbs like parsley or dill at the end. Also, for a richer taste, you can replace some of the cream with cottage cheese or ricotta.

Possible variations

If you want to try something different, you can use shiitake or oyster mushrooms instead of champignon. These add a distinct texture and flavor. You can also try a vegetarian version by substituting the butter with olive oil.

Nutritional benefits

Mushrooms are rich in B vitamins, which help maintain the health of the nervous system, while the cream adds calcium beneficial for bones. This recipe is not only delicious but also nutritious, with approximately 350 calories per serving, depending on the amount of cream used.

Frequently asked questions

1. Can I use canned mushrooms? While it is recommended to use fresh mushrooms for the best results, canned mushrooms can also be used. Make sure to drain them well before adding them to the recipe.

2. What other side dishes go well with mushroom ciulama? Besides polenta, you can serve ciulama with rice or fresh bread. A simple green salad can perfectly complement the meal.

3. Can it be frozen? Mushroom ciulama can be frozen, but it is recommended to consume it fresh to enjoy its creamy texture. If you choose to freeze it, make sure to let it cool completely before placing it in airtight containers.

So, don't hesitate any longer! Prepare this simple mushroom ciulama recipe and bring a touch of joy to your table. Enjoy your meal!