Mushroom stew with leek and polenta

Mushroom Stew with Leeks and Polenta - A Lenten Delight

Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4

When it comes to Lenten dishes, mushroom stew with leeks and polenta is a perfect choice, both in terms of taste and nutritional values. This simple yet flavorful recipe reminds us of family meals, where flavors blend harmoniously and turn into unforgettable moments.

A brief story about the recipe

Mushroom stew is a traditional dish, appreciated in many cultures for its versatility and richness of flavors. Mushrooms, often considered the "vegetarian meat," are an excellent source of protein and can be cooked in countless ways. Combined with leeks, an often underestimated ingredient but full of flavor, this stew becomes an explosion of tastes and textures. Polenta, a classic accompaniment, adds a touch of comfort and is perfect for soaking up the rich sauce of the stew.

Ingredients

For the stew:
- 250 g champignon mushrooms (or other preferred mushrooms)
- 1 leek
- 2 tablespoons sweet gulyás cream (a red pepper paste that adds a special flavor)
- 1 tablespoon starch (to thicken the sauce)
- Salt, to taste
- Pepper, to taste
- 3 tablespoons olive oil (or other preferred oil)
- 1 cup of water
- 1 bunch of fresh parsley, chopped

For the polenta:
- 250 g cornmeal
- 1 liter water
- Salt, to taste

Preparation method

Step 1: Preparing the polenta

Start by preparing the polenta, which will be the perfect base for the stew. In a medium-sized pot, bring 1 liter of water with a pinch of salt to a boil. When the water starts to boil, gradually add the cornmeal, stirring constantly with a wooden spoon or whisk to avoid lumps. Continue stirring for about 20 minutes until the polenta becomes thick and creamy. Once ready, remove it from the heat and let it cool slightly.

Step 2: Preparing the stew

Meanwhile, move on to the stew. Clean the mushrooms and cut them into larger pieces to maintain their texture. Wash the leek well, then chop it finely. In a large skillet, add the oil and sauté the leek over medium heat for about 3 minutes until it becomes slightly soft and fragrant. Add the mushrooms and sweet gulyás cream, mixing well. Let them sauté together for 10 minutes until the mushrooms release their juices and become tender.

Step 3: Finalizing the stew

After the mushrooms are sautéed, add a cup of water and season with salt, pepper, and a little vegetable seasoning if desired. Cover the skillet with a lid and let the stew simmer on low heat for 15 minutes. During this time, the flavors will blend perfectly.

After 15 minutes, mix the starch with 3 tablespoons of cold water and add it to the skillet, stirring well to prevent lumps. Let it boil for another 1-2 minutes until the sauce thickens. Finally, add the chopped parsley, stirring gently. Turn off the heat and get ready to serve this delicacy.

Step 4: Serving

Serve the mushroom stew with warm polenta on the side. You can add a few parsley leaves on top for a more appealing look. This dish is perfect for both lunch and dinner, being hearty and full of vitamins.

Useful tips

- You can vary the mushrooms used, trying shiitake or pleurotus for different flavors.
- If you want a spicier sauce, you can add a dash of chopped chili pepper or chili flakes.
- Polenta can also be made with plant-based milk for a creamier version.
- If you like, you can replace the olive oil with butter for a richer taste.

Frequently asked questions

1. What type of mushrooms can I use?
You can use champignon, shiitake, pleurotus, or even wild mushrooms, depending on your preferences.

2. How can I make the polenta softer?
If you want a softer polenta, you can add a little more water during the preparation.

3. Can I add other vegetables to the stew?
Absolutely! Carrots or roasted peppers are excellent additions.

Nutritional benefits

This recipe is rich in nutrients, with mushrooms being an excellent source of plant-based protein, fiber, and antioxidants. Leeks contribute vitamins A and C, while polenta provides complex carbohydrates, essential for energy. Additionally, the recipe is low in calories, making it an ideal choice for those looking to maintain a balanced diet.

Conclusion

Mushroom stew with leeks and polenta is not just a simple Lenten recipe, but a culinary experience that brings together tradition and innovation. Whether you prepare it for yourself or serve it at a meal with friends, it is impossible not to impress with this delicious combination. So, enjoy every bite and let yourself be carried away by its flavors!