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Mushroom stew with polenta

Mushroom stew with polenta

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We clean the mushrooms and cut them as we want

put oil in a pot and heat the dried onion

after it has hardened, put a glass of water and then the mushrooms

leave for another 10 minutes and add the spices, diced tomatoes, green onions, green garlic

at the end we put the dried garlic, dill and parsley

if it has too much juice, let it drop

serve with polenta and garlic in it.

Mushroom stew with polenta

Mushroom stew with polenta from: mushrooms, onions, potatoes, carrots, broth, oil, salt, pepper, bay leaf.


  • 1/2 kg of cultivated mushrooms
  • 2-3 large onions
  • 2 potatoes
  • 2 carrots
  • 2 tablespoons broth
  • 1 small cup of oil
  • salt
  • peppercorns
  • 1 bay leaf

Method of preparation:

Peel a squash, grate it and peel the stalks. Wash the mushrooms under running water or in 2-3 lukewarm waters. Gently run your hand over the mushroom slices, drain into the sieve.

Chop the mushrooms and their stalks, leave them covered with a little salt in a larger bowl.

Peel an onion, finely chop it and fry it in hot oil, folded in water. Work with the vessel covered. When the onion has become transparent, place the chopped mushrooms over the onion. Boil together for 20 minutes, add the tomato broth, peppercorns, bay leaf, potatoes and carrots cut into large slices, which boiled 20 minutes separately.

Mushroom stew with polenta is a simple, delicious, quick and easy to prepare recipe loved by our family. It is a fasting recipe, but we prepare it whenever we feel like it. It can be prepared with white or brown champignon mushrooms, but it also goes with mushrooms, yellows or other mushrooms. I generally use fresh mushrooms, but when the snow and blizzard cause me not to go out in traffic to get to the supermarket, I prepare mushroom stew with polenta using even canned or frozen ones.

Mushroom stew with polenta is part of the category of my favorite recipes. I also used vegetables that bring it color and a better taste.

As for the mushrooms, be careful not to leave them in the water before they are cooked because they absorb water and will change their texture, and the cooking time may increase.

Mushrooms fall into the category of foods that taste & # 8220umami & # 8221. According to wikipedia & # 8220Umami & # 8211 the taste of flavor, is one of the basic tastes, along with sweet, bitter, sour and salty & # 8221.

Consumption of mushrooms is indicated, as they are a good source of nutrients that reduce the risk of cancer or heart disease. They have a lot of vitamins, fiber, minerals and are considered superfoods.

You can prepare other fasting recipes with mushrooms, and I leave you here a few. Click on the recipe title and you will be directed to the recipe:

You can find all the fasting recipes if click here.

Coming back to mushroom stew with polenta I must tell you that it is one of the most appreciated dishes in our house. As simple as it is, we find it as delicious. If you really want to associate a meat with this, it can be turned into a perfect garnish for a steak on baked chicken, pork or beef. But, mushroom stew with polenta it is, after all, the most beloved food of those who hold the Orthodox fast, so I recommend it simple, to enjoy its taste and aroma.

Here is the list of ingredients and how to prepare it mushroom stew with polenta:


600 g mushroom mushrooms
2 bell peppers of two colors
3 medium onions
1 box with peeled tomatoes & # 8211 400 g
1 bunch of parsley
fried onion oil
2 tablespoons white wine

I quickly washed the mushrooms, under running water, let them dry, then cut them into thin slices. I chopped the peppers and onions in quite small cubes, because I want them to lose their presence in the sauce, leaving the mushrooms in the main role. I hardened the onion in oil until it softened, at which point I added the mushrooms and peppers.

I seasoned with salt, pepper, thyme, I had a little bit of them to penetrate, then I added the peeled tomatoes from the can and cut them into cubes.

I put 2 tablespoons of white wine and enough water to cover the mushrooms. I let it boil over medium heat. Towards the end I put a teaspoon of flour dissolved with a little water in the sauce and let it boil for about 5 minutes. I left it on the fire until the sauce took on consistency and decreased in volume.

At the end, after I stopped the fire, I sprinkled the finely chopped greens. I put the hot polenta in the plates, I added mushroom stew and I ate with great appetite.

You can also eat mushroom stew with rice or pasta without eggs. This is very tasty mushroom stew with polenta!
Good appetite!

Mushroom stew with polenta & # 8211 a delicious recipe for a traditional dish

Mushroom stew with polenta

Here is a super fast, cheap and tasty food, this time I boiled the corn in milk, it is very creamy and good.

Ingredients mushroom stew with polenta

  • 1 kg Champignon mushrooms
  • 1 onion
  • 200ml sour cream
  • 2 tablespoons flour
  • milk
  • corn
  • oil
  • salt, ground white pepper

Method of preparation

We wash the mushrooms and clean them from the skin, after which we cut them into slices.

Heat the oil and add the grated onion, after 2 minutes add the mushrooms, the first time they take up a lot of volume but then they decrease.
Separately, in a bowl, mix the flour with the cream and 200ml of milk.

When we see that the mushroom juice starts to decrease and starts to fry, we add the sauce, season with salt and ground white pepper. Let the sauce thicken.

For the polenta, boil milk with a little salt, add the cornstarch and mix continuously, this time I let the polenta be thicker because when serving I made a form with a bowl soaked in cold water, I filled it with polenta and pressed well, so that it doesn't have holes, I took the polenta out of the bowl and placed it in the middle of the plate, I swear I put it in the sauce and at the end I sprinkled it with chopped parsley.

This food is served hot.

1.Ingredient 2. Mushrooms washed and peeled 3. Mushroom slices 4. Grated onion 5. Add oil and fry for 2 minutes 6. Add sliced ​​mushrooms next to fried onions 7. Mix the sour cream with the flour 8. Add milk 9. Fried mushrooms 10. Add the sour cream sauce 11. Season with salt 12. Season with pepper 13. Boil the milk 14. Season with salt 15.Add the Malay 16. Boil until you get a stronger polenta 17.Wash a bowl with cold water 18. Make a shape with the bowl and place it in the middle of the plate 19. Mushroom stew with polenta 20.Presentation suggestion 21. Mushroom stew with polenta

Onions are cleaned, washed and finely chopped.
The mushrooms are cleaned of the skin, the legs are broken and they are all washed quickly under a stream of cold water. Both hats and legs are cut into slices. If the hats are large, cut them in half first, then slice them.
Peel a squash, grate it and chop it finely.
Dill and parsley are cleaned and washed.
In a larger pan or even in a saucepan, heat the oil. Fry the onion and garlic until they become slightly transparent, stirring often. Add the chopped mushrooms and a pepper powder and mix gently for a few minutes, to harden a little. I put it on low heat, the mushrooms come out better that way, even if it takes longer to cook. When the mushrooms begin to darken in color, add water until the mushrooms are almost covered. Don't be afraid that there is too much water, it will drop. Avoid adding salt at the beginning, because the mushrooms will leave even more water. We will match the stew with salt at the end.

When the food starts to boil, add the chopped dill.

In a cup put 2 tablespoons of wheat flour and then add water to about two thirds of the cup. Mix well until smooth and add the contents of the cup to the food. Mix very lightly to avoid breaking the sliced ​​mushrooms.

From the first boil until the mushrooms were done, I kept them on the fire for about 35 minutes on low heat. The time may decrease, depending on how hard you set the flame.
Stir often to keep from burning.
When the mushrooms are ready, add the cream and mix gently, then boil for another 2-3 minutes. At the end, add salt and, if necessary, add pepper. Add the chopped parsley and mix lightly.

Transylvanian stew with mushrooms and sour cream is served hot with polenta.

Mushroom stew recipe with polenta

750 grams of wild mushrooms (I used breadcrumbs)
an onion
a bunch of dill
a teaspoon of flour
100 ml milk or water
2-3 cloves of garlic (or more depending on taste)
2-3 tablespoons of oil
spices: salt, pepper to taste

  • How to prepare mushroom stew with polenta:
  1. Wash and clean mushrooms, drain a little water and cut them into small pieces.
  2. Finely chop the onion. So is lightness.
  3. Put the oil in a pan and when it has warmed up a bit, add the garlic and onion, which we practically let soften, not fry! To do this, the flame of the stove must be on low to medium heat.
  4. When the onion is ready, add the chopped mushrooms, cover everything with a lid and let them drop. They will leave water so you don't have to worry about them burning.
  5. Towards the end, add the sliced ​​garlic (if you want more garlic) and finely chopped dill and let it boil a little more.
  6. Meanwhile, make the milk and flour into a kind of sauce, gradually adding the milk to the flour until everything is done like a paste with the consistency of a cream that is not too thick.
  7. When the mushrooms are ready, pour this sauce over them in the pan, mix everything well and let it boil for a few more minutes.
  8. For extra flavor, at the end you can add a little dill on top.

Serve everything with a polenta hot next door!

If you make the sauce with water instead of milk you will have a delicious stew for meals on the days when it is post.
If you do not have wild mushrooms you can try to use any other kind of mushroom when preparing the stew.

Mushroom stew with polenta

We are fasting for Easter, so I come up with another fasting recipe to help you, namely mushroom stew, with polenta, to prepare our body before the goodies on the Easter table. It doesn't take too long to prepare, and it's very tasty.

& # 8211 700 gr mushrooms fresh

& # 8211 400 gr peeled tomatoes, in sauce

Chop the onion and garlic and put them to harden with a little oil, until it becomes glassy, ​​then add mushrooms cleaned and sliced. Let them boil for 10-15 minutes in their own juice, then add the finely chopped tomatoes, salt, pepper, and those 20 ml of wine. Let it boil for another 10 minutes, until it binds easily, stop and add the freshly chopped dill.

Stew serve hot, along with polenta and garlic sauce, dry or green (because it has already appeared in the markets).

Mushroom ciulama with polenta

I adored this dish when I was little, to the point where I was eating it straight from the pan, using my finger to wipe off any leftover from the sides and licking the spoon. It takes very little time to make, so my mum used to prepare it, when we were too impatient to wait for anything else.

‘Ciulama’ is usually a white sauce & # 8211 roux or béchamel, that is added to mushrooms, chicken or tripe. As with many other dishes in our cuisine, it comes from Turkey. The tripe dish is called ‘tuslama’, but in reality, it’s the same technique.

A very easy version of a ‘ciulama’ can be found around Edirne, and it is thought to have been brought by the migrants from the Balkans. I’ve found the same idea in Musa Dagdeviren’s book, ‘The Turkish Cookbook’. This is how his version goes: you fry chicken drums in butter for a few minutes, then strain the fat. You add garlic and water, and simmer for 1 hour, lid on. You heat the reserved fat in a frying pan and add a tablespoon of flour, stirring well. Add this to the chicken dish. In Turkey, this is called Kul.

There is also a more luxurious version, where you poach the chicken with a few root vegetables and garlic. At the end, you remove the chicken and mash the vegetables, add vinegar, mustard and some of the stock & # 8211 this is the ‘ciulama’ base. Then, you can return the chicken to this base and serve.

My mum & # 8217s version of a ‘ciulama’ was lighter because she didn’t like to fry flour when making the sauce. She used to say that it was too heavy for the liver.



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