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Mushroom ciulama


"Recipes for family meals"
For this delicious recipe I had as a source of inspiration a recipe from Adina (Mitinita), to whom I thank and a kiss.

  • 400 g hribi
  • 2 cloves of garlic
  • 1 onion
  • 200 ml sour cream
  • salt
  • pepper
  • 3-4 lg oil

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Mushroom ciulama:


In a saucepan put salted water, bring to a boil and cook the mushrooms with two cloves of garlic and cook for 5 minutes. (Garlic cloves are put to check if the mushrooms are edible; if the garlic cloves were green, the mushrooms would not have been edible).

Heat the oil in a pan and add the finely chopped onion and crushed garlic. Leave until the onion softens and add the sliced ​​mushrooms and let them cook for a few minutes together.

Add sour cream, season to taste with salt and pepper and simmer for another 2-3 minutes.

Serve the ciulamaua with polenta.


Dried mushroom ciulama

Dried mushroom ciulama from: mushrooms, butter, oil, sugar, flour, milk, sour cream, dill, salt, pepper.

Ingredient:

  • 500 g of dried mushrooms
  • 100 g butter or oil
  • 2 tablespoons flour
  • 1 tablespoon sugar
  • 1 cup unboiled milk
  • 1 cup sour cream
  • salt
  • pepper
  • chopped dill

Method of preparation:

Clean the leaves and sand fungi, wash thoroughly in 2-3 waters, remove the stalks. Check if they are compact, if they have worms, throw them away.

Bring the mushrooms to a boil for 10 minutes in boiling salted water and sugar. Remove the mushrooms and drain them in a sieve, then chop them into small slices.

Make a white sauce from butter soaked over low heat, flour put in two portions and sweet milk put a little. Put the milk over the flour and butter mixture while mixing in the saucepan with the wooden spoon. The sauce should simmer for 15 minutes.

When you have chopped the mushrooms, put them in a small saucepan to boil with cream. After 15 minutes, remove the pan from the heat. Mix the mushrooms with the white sauce, salted, seasoned with ground pepper and chopped dill.


Recipe collection

This is Moldova! & # 8222Under the mountain, from Piatra Neamt to Suceava, the mushroom stew is like a kilometric stone: either in winter or in summer, it is there, fasting, next to the polenta, which also does not stop steaming. & # 8220 Radu Anton Roman - The stories of Romanian cuisine

Method of preparation:
Wash the mushrooms well and chop (slices, cubes, or appropriately large pieces).
Chop the onion as well. They are put together to harden in butter.
When the mushrooms have left their water, add the chopped greens, a little salt and a glass of water.
Cover, bring to a boil and then lower as much as possible.

Dissolve the flour with a tablespoon of water or directly in sour cream and put over the stew. Bring to a boil, two more and then turn off the heat.
Serve with hot polenta!

PS: In the area of ​​Moldova, the mushroom is very appreciated and capitalized in the local cuisine. Cream of mushroom soup, ciulamaua with sour cream and polenta, peasant borscht with mushrooms, sarmalute, boiled mushrooms, meatballs, bread mushrooms, roulade and mushroom zacusca are just a few goodies that caress our tastes.


Recipe of the day. Mushroom ciulama

If I were to name now a dish specific to the Maramures autumns, then the first thing that would come to my mind is this: mushroom ciulama.

If you hadn't had the opportunity to look for the mushrooms with their brown coat, round and bonhomie like some, through the morose forests. Parisian bourgeois of the nineteenth century, then, at this time, you could find them on the market. And, once you have stopped with them in the kitchen, you can still do one thing: close your eyes and, catching the smell of reavan, wet leaves, earth, imagine for a moment that you are in the woods. Mushrooms rinse quickly under running cold water. Even if you are tempted to leave them in the water for a long time, my advice is not to do it. Cold water could oxidize the white "meat" of mushrooms. And, anyway, you will boil them in two or three waters, while & quotsa let & quot the sand and clear. But before you throw them in the pot, don't forget to cut them into slices. In the last water add a finely chopped onion. Let it boil like this, together, for an hour, over a low heat, adding warm water from time to time.

As for mushrooms - like any other mushroom dish, there are some basic rules to follow.


Related recipes


Recipe of the day. Mushroom ciulama

If I were to name now a dish specific to the Maramures autumns, then the first thing that would come to my mind is this: mushroom ciulama.

If you hadn't had the opportunity to look for the mushrooms with their brown coat, round and bonhomie like some, through the forests of Moros. Parisian bourgeois of the nineteenth century, then, at this time, you could find them on the market. And, once you have stopped with them in the kitchen, you can still do one thing: close your eyes and, catching the smell of reavan, wet leaves, earth, imagine for a moment that you are in the woods. Mushrooms rinse quickly under running cold water. Even if you are tempted to leave them in the water for a long time, my advice is not to do it. Cold water could oxidize the white "meat" of mushrooms. And, anyway, you will boil them in two or three waters, while & quotsa let & quot the sand and clear. But before you throw them in the pot, don't forget to cut them into slices. In the last water add a finely chopped onion. Let it boil like this, together, for an hour, over a low heat, adding warm water from time to time.

As for mushrooms - like any other mushroom dish, there are some basic rules to follow.


Recipe of the day. Mushroom ciulama

If I were to name now a dish specific to the Maramures autumns, then the first thing that would come to my mind is this: mushroom ciulama.

If you hadn't had the opportunity to look for the mushrooms with their brown coat, round and bonhomie like some, through the morose forests. Parisian bourgeois of the nineteenth century, then, at this time, you could find them on the market. And, once you have stopped with them in the kitchen, you can still do one thing: close your eyes and, catching the smell of reavan, wet leaves, earth, imagine for a moment that you are in the woods.

In the last water add a finely chopped onion. Let it boil like this, together, for an hour, over a low heat, adding warm water from time to time.

As for mushrooms - like any other mushroom dish, there are some basic rules to follow. It should also be known that salt is added a little and only at the end. When you think the mushrooms have boiled - slice them with a fork and taste them, melting them in your mouth means it's ready - add the cream.


Video: French Chicken FriccasséeRomanian Ciulama (December 2021).