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Mushrooms with polenta

Mushrooms with polenta

Onions, peppers and tomatoes are cut into thin slices. Heat the oil and add the hardened vegetables until they become glassy. Then add the chopped mushrooms, a cup of water, donut paste, garlic, salt and pepper. Let it all boil well.

In the meantime, we make the polenta. To a liter of boiling salted water, add 300 g of corn. We turn well so as not to make lumps. Let the polenta simmer for 15-20 minutes, stirring occasionally. When the mushrooms are ready, add chopped green parsley.

The mushrooms are served with polenta. Great appetite!


Polenta with fragrant mushrooms

A portion of polenta next to a stew or quickly prepared mushrooms is always welcome and appreciated, especially on cold winter days. Nothing extravagant, but simple, delicious and with a taste of nostalgia. I often prepare a polenta pan, with corn brought from home and more recently I like to add butter for a creamier texture and aromatic herbs. I don't seem to need anything else, but I can't stand mushrooms either.

ingredients
150g corn, salt, 50g butter, half a bunch of fresh thyme
500gr mushrooms, 30gr butter, 2 cloves garlic, 2 strands fresh rosemary, half a bunch of fresh thyme, salt, pepper

Mushrooms are cut in halves and quarters. Brown in a hot pan, without butter or oil, until you remove the water. This is moving away. Add the butter and finely chopped garlic and brown for another 5 minutes. Add the finely chopped rosemary and thyme and season with salt and pepper. The mushrooms are ready when they have a golden color.

In 550 ml of boiling salted water, add the cornmeal in the rain, stirring continuously for 10 minutes on low heat. Add more water depending on your preferred consistency. Add the butter and finely chopped thyme, mix and remove from the heat.


How do we prepare the mushroom ciulamaua, the fasting recipe?

Put the oil in a saucepan, add the finely chopped onion, the grated carrot and 50 ml of water and let it simmer over low heat until the water drops.

Now add the mushrooms, if they are bigger, cut them into slices, in halves, in 4, as you prefer, and if they are small, they can be left whole.

Sprinkle salt now and put the lid on, let it simmer over low heat. From the salt, the mushrooms leave their juice, so there is no need to add water.

When the water has dropped, taste the mushrooms and if you want them to penetrate more, add a little more water (about 50 ml) and leave the same, covered and over low heat, to simmer.

Mix 1 tablespoon of flour with 100 ml of water and pour over the mushrooms. Now add pepper, nutmeg and finely ground garlic.

Stir and bring to the boil, then immediately turn off the heat.

Sprinkle with finely chopped greens.

Serve hot or cold, with chopped greens on top, can be served with hot polenta or fresh bread, if you are not on a diet.

Advice from Gina Bradea

For nothing in the world, don't serve hot bread with it, don't soak the bread in that thick and sweet-scented sauce, because it's addictive and the diet went on the water on Saturday.

I recommend you try the mushroom stew recipe, another delicious recipe and very easy to make. & # 128578

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