Mushroom stew with olives on a bed of polenta

Mushroom stew with olives on a bed of polenta

When it comes to delicious and comforting dishes, mushroom stew with olives on a bed of polenta holds a special place in the hearts of many. This recipe is not just a vegan dish but also an explosion of flavors and textures that will delight your senses. Offering comfort and a rustic touch, this dish is perfect for cool evenings or any occasion when you want to indulge in a tasty meal.

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

Necessary ingredients:

For the stew:
- 500 g fresh Champignon mushrooms (preferably, but you can also use canned mushrooms)
- 1 medium red onion, finely chopped
- 4 cloves of garlic, crushed or finely chopped
- 1 tablespoon of flour
- 200 ml cream (you can opt for a dairy-free version for a vegan recipe)
- 2-3 tablespoons of extra virgin olive oil
- 1 handful of olives (black or green, depending on preference)
- Salt and pepper to taste
- A bunch of fresh dill, chopped

For the polenta:
- 4 tablespoons of cornmeal
- 1 liter of water
- A pinch of salt

History and inspiration

The stew has deep roots in culinary tradition, being a popular dish in many households. Its origins can be found in simple yet nourishing preparations made from accessible ingredients. Mushrooms, often referred to as the 'poor man's meat,' have been used for centuries due to their umami flavor and versatility in dishes. Polenta, a staple food in many cultures, perfectly combines the flavor of the stew with its creamy texture. Thus, it is no wonder that this combination has become a favorite among many families.

Preparing the stew

1. Start by washing the mushrooms under a stream of cold water, then slice or cube them according to your preference. Champignon mushrooms are ideal for this recipe due to their delicate texture and flavor.

2. In a large skillet, add the olive oil and heat it over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes until it becomes translucent and slightly golden.

3. Add the crushed garlic and continue sautéing for another minute, being careful not to burn it, as garlic becomes bitter.

4. Now, add the sliced mushrooms and mix well. Let them cook until they release their water and become nicely browned, about 5-7 minutes.

5. Sprinkle the flour over the mushrooms and mix well, allowing the flour to incorporate to create a slightly viscous base.

6. Gradually pour in the cream, stirring constantly to avoid lumps. Season with salt and pepper to taste. Let the stew simmer on low heat for 5-10 minutes until the sauce thickens slightly.

7. Add the sliced olives and chopped fresh dill, mixing to incorporate them. They add a salty note and intense flavor, perfectly complementing the mushroom stew.

Preparing the polenta

1. In a pot, add one liter of water and a pinch of salt. Place the pot over medium heat and wait for it to boil.

2. Once the water starts to boil, gradually add the cornmeal, stirring continuously with a whisk or wooden spoon to avoid lumps.

3. Continue stirring the polenta for about 10-15 minutes until it becomes creamy and pulls away from the sides of the pot.

Serving

To serve, place a generous layer of polenta on a plate, then pour the mushroom stew with olives on top. You can sprinkle some fresh dill and, if desired, add a few whole olives for a decorative touch.

Pairing suggestions

This mushroom stew with olives on a bed of polenta pairs perfectly with a fresh green salad with cherry tomatoes and cucumber, dressed with olive oil and lemon juice. Additionally, a glass of white wine or herbal tea can complement this meal.

Frequently asked questions

1. Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before using.

2. How can I make this recipe spicier?
If you like spicy dishes, you can add chili flakes or cayenne pepper while sautéing the onion.

3. Are there alternatives for cream?
For a vegan version, you can use nut or soy cream.

Nutritional benefits

This recipe is an excellent source of fiber due to the mushrooms and polenta, while olives contribute to healthy fat intake. Additionally, mushrooms are rich in B vitamins, and polenta provides complex carbohydrates that will give you energy throughout the day.

Approximate calories per serving: 320 kcal

Possible variations

To add a different note, you can replace the mushrooms with other vegetables, such as zucchini or eggplant. You can also experiment with different types of olives or add herbs like basil or oregano.

This mushroom stew with olives on a bed of polenta is not just a simple vegan recipe but a true celebration of flavors and textures. With every bite, you will feel the warmth and love from each ingredient, turning every meal into a special moment. Don't hesitate to share this recipe with loved ones and create unforgettable memories around the table!