Mushroom Ciulama

Today was Sunday, a perfect day to indulge in a delicious and comforting dish. I apologize for not being able to prepare the pancakes with tuna, but Silvius's desire was strong and he requested a traditional recipe. So, we decided to make a mushroom ciulama together, just like mom used to make, full of flavor and memories.

We had fresh mushrooms at our disposal, gathered from our forests, and preserved in brine, lovingly brought from home. The night before, I soaked them, preparing them for cooking. In a large pot, I started by sautéing two medium onions, finely chopped, in hot oil. The aroma of the fried onion blended perfectly with that of the mushrooms, creating a wonderful base for the ciulama. Once the onion turned golden and began to release its juices, I added the soaked mushrooms along with a small grated carrot for extra sweetness.

After a minute or two of sautéing, I added enough water to cover the ingredients by a finger's width and let everything boil on high heat until it reached a rolling boil. This is the crucial stage, as the initial boiling helps to infuse the flavors. As soon as it started boiling, I reduced the heat to medium and let the ciulama simmer slowly, allowing the mushrooms to release all their flavor.

In a separate bowl, I dissolved two tablespoons of flour in cold water, stirring carefully to avoid lumps. When the mushrooms were cooked, I carefully added the flour mixture to the pot, stirring constantly. It is important to stir occasionally so that the ciulama does not stick to the bottom of the pot and to prevent lumps from forming. If you find the sauce becoming too thick, feel free to add a splash of water to achieve the desired consistency.

Once the flour was well cooked and I achieved a creamy texture, I turned off the heat and added two to three tablespoons of sour cream, stirring carefully to integrate everything. This final step adds a touch of finesse and a rich taste to the dish.

The mushroom ciulama is served hot, alongside a portion of steaming polenta, which perfectly complements this dish. It is a simple yet charming recipe that reminds us of family meals from the past. Enjoy your meal!

 Ingredients: 500 g pickled mushrooms, 2 medium onions, 1 carrot (optional), 2 tablespoons flour, 2-3 tablespoons sour cream, water, pepper, fresh parsley

 Tags:  onion greenery carrots flour sour cream mushrooms vegetarian recipes