From the Romanian Countryside: Creamy Garlic Mushroom Stew (Ciulama de Ciuperci)
Details
A hug in a bowl, this rustic Romanian stew is packed with earthy mushrooms and plenty of garlic.
Ingredients
Instructions
Sauté the vegetables
In a large pot or Dutch oven, heat the oil and butter over medium heat. Once the butter has melted, add the chopped onion and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.
Cook the mushrooms
Add the quartered mushrooms to the pot, season with salt and pepper, and stir well. Cook for about 10-15 minutes, stirring occasionally. The mushrooms will release their water and shrink in volume. Continue cooking until most of the liquid has evaporated and the mushrooms begin to brown slightly.
Prepare the sauce
In a separate bowl, whisk the sour cream and flour together until you have a smooth, lump-free paste. Gradually temper the sour cream mixture by adding a ladle of the hot broth from the pot, whisking vigorously to prevent curdling. Continue adding the warm broth to the sour cream mixture until it is warm and fluid.
Combine and simmer
Pour the tempered sour cream mixture back into the pot with the mushrooms. Stir everything together and bring to a gentle simmer. Reduce the heat to low and cook for another 10 minutes, stirring occasionally, until the sauce thickens into a creamy consistency.
Finishing touches
Remove the pot from the heat. Stir in the minced garlic and fresh chopped dill. Cover with a lid and let it rest for a few minutes to allow the flavors to meld.
Serve
Serve the creamy mushroom ciulama hot, generously spooned over a bed of soft polenta.
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