Mushrooms in a cauldron with polenta

Mushrooms in a Cauldron with Polenta - A Delight of Autumn

The taste of summer fades as autumn makes its presence felt, and the longing for simple, aromatic dishes from childhood urges us to return to traditions. Today, I invite you to prepare a delicious recipe for mushrooms in a cauldron with polenta, a perfect combination of flavor, texture, and comfort. It is a dish that evokes warm memories, bringing a piece of autumn nostalgia to your table.

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

Necessary ingredients:

- 500 grams of champignon mushrooms, washed and sliced thin
- 1 small onion, finely chopped
- 1 teaspoon of sweet paprika
- ½ red bell pepper, diced small
- 1 vegetable cube (can be made at home)
- 1 tablespoon of oil (preferably olive oil for a more intense flavor)
- Salt and freshly ground pepper, to taste
- 1 tablespoon of sour cream
- 1 teaspoon of flour
- ½ cup of cold milk
- Fresh parsley, finely chopped for garnish

Preparation of the mushrooms:

1. Preparing the ingredients: Start by cleaning and slicing the mushrooms thinly. The onion and red pepper should be finely chopped so that they blend well into the mushroom mixture.

2. Heating the oil: In a cauldron or deep pan, heat the oil over medium heat. Olive oil will not only add a wonderful taste but also a note of health to your dish.

3. Sautéing the vegetables: Once the oil is well heated, add the chopped onion and diced pepper. Sauté for about 3-4 minutes until they become translucent and the aromas are released. Then add the teaspoon of paprika, the vegetable cube, salt, and pepper to taste.

4. Adding the mushrooms: Now is the time to add the sliced mushrooms. Mix everything well so that the mushrooms combine with the sautéed vegetables. Let them sauté for 5-7 minutes until they start releasing their juices.

5. Boiling the mushrooms: After the mushrooms have started to sauté, add a cup of water. Cover the cauldron with a lid and let everything simmer on low heat for 15-20 minutes, stirring occasionally. You will notice how the mushrooms become tender and fragrant.

6. Preparing the sauce: Once the mushrooms are ready, check if you need to add more seasoning. In a small bowl, mix the tablespoon of flour with ½ cup of cold milk until you get a smooth paste. Add this mixture to the cauldron, stirring carefully to achieve a thicker sauce. Then add the tablespoon of sour cream, which will add creaminess and excellent flavor.

7. Finalizing the dish: After the sauce has started to thicken, turn off the heat and add the finely chopped parsley. This will add a fresh and vibrant note to the dish.

Serving:

The mushrooms in a cauldron are served hot, alongside steaming polenta, which you can prepare while the mushrooms are cooking. The polenta, with its fine texture and slightly sweet taste, will perfectly complement the rich flavors of the mushrooms. You can sprinkle a little sheep cheese on top for an extra touch of flavor.

Useful tips:

- Variations of the recipe: You can also add other vegetables, such as carrots or zucchini, to diversify the dish. Additionally, you can try different mushrooms, such as shiitake or portobello, for a more intense flavor.
- Tricks for polenta: To achieve creamier polenta, you can add a little butter or cheese during preparation.
- Suitable drinks: A dry white wine or a warm herbal tea pair very well with this dish, helping you to enjoy the autumn flavors even more.

Nutritional benefits:

This recipe is not only delicious but also nutritious. Mushrooms are an excellent source of B vitamins, minerals, and antioxidants. They also contain fiber, making them ideal for healthy digestion. Polenta, being rich in complex carbohydrates, provides long-lasting energy, making this dish an excellent choice for a comforting meal.

Frequently asked questions:

1. Can I use frozen mushrooms? Yes, frozen mushrooms can be used, but it is recommended to thaw them before cooking to avoid excess moisture.
2. How can I store leftovers? You can store the mushrooms in the refrigerator in airtight containers for 2-3 days. Reheat them over low heat to bring back their fresh taste.
3. Can the dish be made vegan? Yes, you can replace the sour cream with a plant-based alternative, and the polenta can be made without butter or cheese.

In conclusion, mushrooms in a cauldron with polenta are a perfect choice for cool autumn evenings, combining tradition with vibrant flavors. I invite you to enjoy every step of this recipe and to revisit the pleasant memories of childhood. Prepare this delight and let your family and friends fall in love with the authentic and comforting taste!