Mushroom stew with polenta

Mushroom stew with polenta: a traditional recipe full of flavor

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 4

Introduction

Mushroom stew with polenta is a dish that combines the rich flavors of mushrooms with the delicate texture of polenta. This dish is not only an excellent choice for a vegetarian meal but also a way to bring nature to your plate, using simple yet flavorful ingredients. The origins of this recipe are deeply rooted in culinary traditions, and today I will show you how to prepare it step by step, to achieve restaurant-worthy results.

Ingredients

*For the stew:*
- 1 kg of mushrooms (champignon or pleurotus mushrooms are ideal)
- 2 medium onions, finely chopped
- 2 cups of milk
- 2 tablespoons of flour (optional, for thickening)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon of paprika (sweet or spicy, depending on preference)
- 2-3 tablespoons of oil (preferably olive oil)
- A handful of fresh parsley, finely chopped
- Water, as needed

*For the polenta:*
- 250 g of cornmeal
- Water (about 1 liter)
- Salt, to taste

Helpful tip about ingredients:
Choose fresh and well-cleaned mushrooms. Champignon mushrooms have a delicate flavor, while pleurotus mushrooms are meatier. If you want a more intense flavor, add shiitake mushrooms or mushroom mixes.

Step by step

1. Preparing the mushroom stew:
- Start by heating the oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes.
- Add the paprika and stir for 1-2 minutes until its aroma is released.
- Add the chopped mushrooms to the pot. Stir well to coat them with the flavored oil. Continue cooking for 10-15 minutes, stirring occasionally, until the mushrooms soften.
- Add salt and pepper to taste. Pour in 2 cups of water and bring to a boil. Cover the pot and let it simmer on low heat for 15-20 minutes. If you notice that the water is evaporating too quickly, add more water.
- Towards the end, add the milk and mix well. In a separate bowl, mix the two tablespoons of flour with a little cold water to form a smooth paste. Add this to the stew to thicken the sauce. Stir constantly to avoid lumps.
- Let the stew come to a boil, adjust the taste with salt and pepper, and add the chopped parsley. Turn off the heat.

2. Preparing the polenta:
- In a separate pot, add about 1 liter of water and salt to taste. Bring the water to a boil.
- When the water starts to boil, pour the cornmeal in a rain-like manner, stirring constantly with a wooden spoon or whisk to avoid lumps.
- Continue stirring for 10-15 minutes until the polenta becomes thick and creamy. If you want a softer polenta, you can add a little water or milk.

Serving suggestion:
Serve the mushroom stew hot alongside the polenta. You can add a few sprigs of parsley on top for a garnished and fresh look. A spoonful of sour cream on top will add creaminess and transform the dish into an unforgettable culinary experience.

Nutritional benefits:
Mushroom stew is an excellent source of plant-based protein, fiber, and antioxidants. Mushrooms are low in calories but rich in vitamins, especially vitamin D and B. Polenta, being made from cornmeal, is a good source of complex carbohydrates, providing long-lasting energy.

Frequently asked questions:
- Can I use other types of mushrooms?
Absolutely! Experiment with shiitake, portobello, or a mix of mushrooms to vary the flavor.

- How can I store the mushroom stew?
Keep the stew in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.

- Is this recipe vegan?
Yes, this recipe can be considered vegan if you use plant-based milk (e.g., almond or soy milk).

Delicious variations:
- Mushroom stew with wine: Add a glass of white or red wine for a more complex flavor.
- Stew with vegetables: Include diced carrots or bell peppers to add more vitamins and enhance the colors of the plate.

Suitable drinks:
Mushroom stew pairs wonderfully with a dry red wine or a craft beer. If you prefer something non-alcoholic, herbal tea or fresh tomato juice are excellent options.

This mushroom stew with polenta is not just a delicious dish but also an opportunity to connect with culinary traditions. Cooked with love and care, each bite will be a celebration of flavors. Enjoy your meal!