Mushroom stew

Mushroom stew with polenta: a delicious fasting recipe

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Welcome to my kitchen! Today we will prepare a delicious and comforting recipe, perfect for fasting days, but also for any occasion when you want a healthy and flavorful meal. The mushroom stew with polenta is not only an economical choice but also an explosion of flavors that will delight even the most discerning palates. Let's get started!

About the recipe

Mushroom stew is a traditional recipe that has been passed down from generation to generation. It is an excellent choice for those who want to reduce meat consumption without compromising on taste. Mushrooms, rich in plant proteins, have a meaty texture and intense flavor, making this stew a savory and nourishing option. Combined with warm, fluffy polenta, it becomes a complete and satisfying meal.

Necessary ingredients

- 1 white onion (about 150 g)
- 300 g mushrooms (you can use champignon mushrooms or a mix of mushrooms)
- 1 bell pepper (any color you prefer)
- 1 tomato (or 200 ml of tomato juice)
- 2 cloves of garlic
- 1 tablespoon rosemary (fresh or dried)
- A pinch of black pepper (or to taste)
- 1 teaspoon salt (or to taste)
- 2 tablespoons tomato paste (or tomato purée)
- 2 tablespoons fresh parsley (for garnish)
- 150 g cornmeal (for polenta)
- water (about 1 liter)
- optional: olive oil (for sautéing)

Step by step: Preparing the stew

1. Preparing the ingredients: Start by peeling and finely chopping the onion. Then, wash the mushrooms and cut them in half or into quarters, depending on their size. Dice the bell pepper and tomato, and crush or finely chop the garlic. Make sure you have all the ingredients ready for efficient work.

2. Sautéing the onion: In a deep skillet or pot, add a little olive oil (optional) and sauté the onion over medium heat until it becomes golden and soft. This step is essential for adding depth to the stew's flavor.

3. Adding the ingredients: Once the onion is sautéed, add the chopped mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices and become lightly browned. This will take about 5-7 minutes.

4. Including the vegetables: Add the bell pepper, tomato, and chopped garlic to the skillet. Mix well and let the vegetables combine, adding salt, pepper, and rosemary. The flavors will blend wonderfully!

5. Simmering the stew: Pour a glass of water (about 250 ml) into the skillet, cover it with a lid, and let the stew simmer on low heat for 15-20 minutes. This step will help develop the flavors and improve the texture. You can add the tomato paste towards the end to intensify the color and taste.

6. Finalizing the dish: When the stew is ready, taste and adjust the seasonings if necessary. Add the finely chopped parsley, mixing well to incorporate the fresh aroma.

Preparing the polenta

1. Boiling the water: In a separate pot, add 1 liter of water with a pinch of salt and put it on the heat. Wait until the water boils.

2. Adding the cornmeal: When the water starts to boil, gradually add the cornmeal, continuously stirring with a whisk or a wooden spoon. This step is crucial to avoid lumps.

3. Cooking the polenta: Let the polenta simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking. The polenta is ready when it becomes creamy and easily pulls away from the pot's sides.

4. Serving: Serve the mushroom stew hot, alongside a generous portion of polenta. You can add a little fresh parsley on top for an attractive appearance.

Serving suggestions and variations

This mushroom stew pairs perfectly with a fresh seasonal salad or pickles for a contrast of flavors and textures. Additionally, for an extra kick of flavor, you can add a teaspoon of lemon juice or balsamic vinegar before serving. If you enjoy a spicier taste, feel free to add chili flakes or hot peppers to the stew.

Nutritional benefits

Mushrooms are an excellent source of B vitamins, vitamin D, and antioxidants, with low calorie content. Additionally, polenta is a good source of carbohydrates, providing you with the necessary energy throughout the day. This recipe is not only filling but also nutritious, making it ideal for a balanced diet.

Frequently asked questions

1. Can I use other vegetables instead of mushrooms?
Of course! You can use zucchini, eggplant, or other preferred vegetables to create a customized version of this stew.

2. How can I store the polenta?
Polenta can be stored in the refrigerator for 2-3 days. You can reheat it in the microwave or in a skillet with a little water to restore its fluffy texture.

3. Is this recipe vegan?
Yes, this mushroom stew and the polenta are completely vegan, perfect for inclusion in a fasting diet.

In conclusion, mushroom stew with polenta is a simple yet flavorful recipe that can be customized to your preferences. Whether you serve it at a family meal or for a quick dinner, this recipe will bring warmth and joy to your plate! Enjoy your meal!

 Ingredients: 1 black peppercorn 2 tablespoons broth 300 g mushrooms 1 white onion 2 tablespoons parsley 1 tablespoon rosemary 1 teaspoon salt 1 bell pepper 1 tomato 2 cloves of garlic 150 g corn flour

 Tags:  mushroom stew stew mushrooms polenta budget-friendly fasting recipes