Mushroom stew

Name: Mushroom stew - Mirabela C.
Ingredients: 1 kg mushrooms; 2 large onions; 100 ml oil; fresh parsley; salt; pepper; 2 tablespoons flour; 4 tablespoons water

Sezon - Mushroom stew by Mirabela C. - Recipia

Simple and Quick Mushroom Stew On fasting days or moments when I'm not in the mood for complicated dishes, I often turn to this mushroom stew recipe. It's quick to prepare, using ingredients I usually have on hand. I've made it during fasting periods as well as when I just wanted something light yet filling. I typically cook it when I receive fresh mushrooms or when I want something to accompany a hot polenta. Quick Info Total Time: approximately 40 minutes Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 4 Difficulty: easy Recipe Type: fasting, lunch or dinner Ingredients 1 kg fresh mushrooms 2 large onions 100 ml oil 2 tablespoons flour 4 tablespoons water fresh parsley (to taste) salt pepper Preparation Method 1. Wash the mushrooms thoroughly under running water. Clean them of any dirt and chop them finely. For this stew, it's better to slice them thinly so they cook evenly. 2. Peel the onion and chop it into small cubes. 3. Heat the oil in a pot. Add the onion and cook over medium heat until it becomes translucent. Don’t rush – the onion should become soft without burning. 4. Add the mushrooms to the onions. Stir a few times and let them cook over medium heat until they release their water and begin to change color. Stir occasionally to prevent sticking. 5. In a separate bowl, mix the flour well with the 4 tablespoons of water to avoid lumps. 6. Pour the flour mixture over the mushrooms and continue cooking, stirring occasionally. In about 10-15 minutes, the stew should thicken slightly, and the flour should be fully cooked. 7. Season with salt and pepper to taste towards the end. 8. Turn off the heat and add chopped fresh parsley. Why I Make This Recipe Often I love it because it’s quick, doesn’t require expensive ingredients, and is filling without being heavy. I don’t have to think much about what to serve it with – it goes well with polenta or a simple salad. It's easily adaptable if I have fewer mushrooms or want to make a smaller quantity. Tips and Variations Tips If the mushrooms are very watery, you can leave the pot uncovered for a while to reduce the liquid. Mix the flour well with the water to avoid lumps in the sauce. Chopping the onion finely ensures it cooks more evenly. Substitutions If you don’t have fresh parsley, you can omit it or add a bit of dill. The flour can be replaced with cornstarch, but the final texture will be slightly different. Variations Outside of fasting periods, you can use milk instead of water in the flour mixture – it gives a rounder flavor. You can also add a bit of chopped garlic at the end if you prefer a more aromatic dish. Serving Ideas The stew pairs best with fresh polenta. A simple salad of tomatoes and cucumbers is all you need on the side. You can also use bread if you don’t feel like making polenta. Frequently Asked Questions 1. What type of mushrooms are best for this stew? I usually use champignon mushrooms because they are easy to find and cook quickly. Brown mushrooms or oyster mushrooms work too, as long as they are fresh. 2. Can I freeze the mushroom stew? I do not recommend freezing it because the texture changes upon thawing, the mushrooms become watery, and the sauce separates. It’s best enjoyed fresh. 3. Can I add other vegetables? I don’t use any in the basic recipe, but you can add bell peppers or garlic if you want a variation. The classic recipe is simple, just mushrooms and onions. 4. If I want it to be creamier, what can I do? You can use milk instead of water if it’s not a fasting period. Otherwise, creaminess comes more from the amount of flour and how you let the stew reduce. Nutritional Values (estimated) Per serving (without polenta): approximately 200 kcal, 7 g protein, 11 g fat, 18 g carbohydrates. Mushrooms are low in calories, while the oil adds to the energy values. Salt and parsley do not significantly impact nutrition. Storage and Reheating Store in the refrigerator in a sealed container for up to 2 days. Reheat on the stove or in the microwave, stirring gently. The texture remains fine after a day, but I do not recommend keeping it longer. It does not freeze well.

Preparation

Mushrooms are washed, cleaned, and chopped finely. The onion is peeled, diced, and sautéed in oil until it becomes translucent. We add the mushrooms and mix. We combine flour with water and pour it over the mushrooms. We let it simmer, stirring occasionally. Finally, we add fresh parsley. It is served with polenta and a salad of tomatoes and cucumbers. Enjoy your meal!!! When not fasting, the stew can be made with milk.

Mushroom stew

Preparation

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