Hello Chefs!π
Mushroom season is still here. The humidity and warm weather, as we have been experiencing for the last month, create ideal conditions for meadows and forest mushrooms to grow.
We have already overeaten them; my last recipe here, about two weeks ago, was with mushrooms. And now another one :)
This year, the most abundant are the so-called 'marele', which, in English, are called parasol mushrooms. These meadow mushrooms are most often prepared as Wiener steaks, fried in flour, egg, and breadcrumbs.
This time, I made something a little different. I made a a kind of goulash, or, mushroom stew, and it was served with polenta. Usually, in our country, this mushroom stew is served with white polenta (a mixture of wheat flour and boiled potatoes), but I only have plain corn polenta, which is also good.
The dish is meat-free, so it is also suitable for vegetarians and quick and easy to prepare.
For four people:
- half a kilo of mushrooms can be more
- polenta instant (ready in 3 minutes), about 20-30 dekagrams
- one onion
- one garlic
- one bunch of parsley
- tomato concentrate, 1-2 tablespoons
- Vegeta spice mix, one tablespoon
- Smoked sweet paprika, one teaspoon
- salt and pepper to taste
First, I finely chopped the onion and garlic,
then I cut the mushrooms,
and a bunch of parsley, finely chopped, including the stems.
Now it's roasting time.
Add a tablespoon of plain sunflower oil to the pan (or wok, if you have one), and when it's heated well, add the onion and garlic, stir, and fry for two or three minutes, making sure the garlic doesn't brown, because then everything will taste like burnt garlic...
Add the parsley and stir for another two minutes.
Add the mushrooms, reduce the heat, and stir.
Add a tablespoon of Vegeta spice mix. Continue roasting until the mushrooms release their liquid for about 5 to 10 minutes; the liquid must not boil.
Then add one to two tablespoons of tomato paste (if you like a redder color, add more paste, but it will taste more like tomatoes than mushrooms).
Stir well again, and season with salt and pepper, if desired.
The mushroom stew is ready. Set it aside and let it cool down a little.
Now, let's start preparing the polenta.
For about 30 decagrams of polenta, you need about a liter of salted boiling water β if you want it thinner, add more water, and if you want it firmer, add less.
When the water comes to a boil, pour the polenta. This is a quick-cook polenta, ready in two to three minutes, but you must constantly stir.
I didn't do this, but if you want to make the polenta more delicious, you can add some grated cheese, an egg, or both (we do this when the polenta is a stand-alone dish and then bake it).
Stir, stir, there should be no lumps :)
I think the polenta is ready.
And now we serve.
Or add a pinch of grated Parmesan cheese.
π
Thank you for your attention!
Latest (this year) recipes: How To Prepare Melanfungi, Chicken Wraps, Frittasparagus, Like Caesar's salad, Roasted And Stuffed Pumpkin, Stewed Turnip With Mushrooms.
You can also find some interesting recipes in my older cooking ventures :)
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I had no idea that you know and love polenta!.. somehow I thought it was more easteurope..I love polenta! I do it at least once a week!
You do polenta on a salat bowl!
Nice. But I love it with grated cheese and egg when cooked or also pieces in salad :)
.
Red Label is for salad or polenta? π
You know I planted that bottle there in purpose...!
I'll add the cheese...give me a plece to show it!
I don't want any money...I just want to learn how to make friends!
Zdaj, ko ste dobro okrepljeni, svetujem, da se hitro odpravite nazaj v gozd. Teh je trenutno ogromno. S testeninami in veliko parmezana - slastno in neverjetno okusno.
Uf, teh ne nabiram ker jih ne poznam. Kaj pa so to za ene?
Poglej podatke.
https://prirodna.hr/crne-trube-trubace
https://agrosavjet.com/gljiva-crna-truba-ljekovitost-upotreba-i-recepti-za-pripremanje/
Zanimive so ampak pri nas jih Ε‘e nisem videl.
All thanks to this community for making me see different style of cooking, I can say I've never seen this one before but this one before and my first time of seeing it, i already imagined how delicious it would be when i taste it. Someone should wake me up from the imagination
It's true. I also find this community interesting because people come from different backgrounds and the food preparation is very specific.
Exactly with mine
What a beautiful mushroom, and what an exquisite recipe you prepared with them, the dish looks delicious Mr. @seckorama
Thank you. We have a lot of mushrooms this year and we all pick them, but then we have to come up with recipes for how to prepare them. π
There is no such thing as βtoo many mushroomsβ hahaha it's delicious and just reading mushroom stew I guess it's a great idea. These mushrooms are a great size too! Parmesan can never go wrong with polenta, great dish! bon appetit!
Haha, maybe you're right, but I have a full freezer of mushrooms now. My wife simply enjoys hunting mushrooms in the woods, and if you eat three times a week mushrooms, it's enough/too much for me :)
OMG the whole freezer?! hahaha I didn't think it was that big of a deal haha. Truth is it sounds like a lot of fun to go mushroom hunting, I've never done it, but it must be really satisfying to have the whole fridge full! x'D now I understand what you mean hahaha.
This sounds like it's going to be real tasty. Of course I've had mushrooms before but not this particular dish. Maybe sometime I will try out your recipe as indeed the mushroom season is around. Thanks for sharing the process of preparation alongside pictures. Have a nice day.
You are welcome to try it. It's very easy. You slice, fry, and serve. For a side dish, add some polenta, boiled potatoes, rice or pasta, or just bread :)
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wow, that mushroom is so big like the size of a human head :D
Oh, it's not that much, and it's thin π
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