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I also praised the dew sponges and I think they are probably among the tastiest mushrooms for stew. When they are ready they taste like ... chicken.
The dew sponges - Marasmius oreades - have a thin conical hat, then stretched out and grow in large groups on sunny meadows and sunny pastures with short grass.
- 500 g mushrooms (dew sponge)
- 3 green onion threads
- 1 bell pepper
- 1 red
- 2 pieces of green garlic
- chopped green parsley
- sour cream (optional)
Preparation time: less than 60 minutes
RECIPE PREPARATION Dew sponge stew with polenta:
We clean all the vegetables well, wash them and then cut them into small pieces.
In a little oil, heat the onion, pepper and tomato until glassy, then add the mushrooms without stalks. Add a little water, season, add the finely chopped garlic and over low heat, let it boil covered.
When the mushrooms are cooked we can add a little sour cream (optional) or just chopped green parsley.
Serve hot stew with polenta.
Mushroom stew (pitoi) with cream
Today I have for you a peasant and old recipe, a mushroom dish made as my mother does, who learned to make it from her mother. I fondly and happily remember my childhood and my escapes from the city. We all gathered in Firiza, 18 kilometers from Baia Mare. Nobody cared about us and we didn't care about life. I beat the woods and the imamas, I picked berries and mushrooms from the heart of the forest, I caught clams and trout with my hand or the wafer, I ate crayfish from the stream and I smoked mint wrapped in newspaper. We smoked a lot, we cried with red eyes from the smoke and we burned ourselves on the pipes but no one was like us. In the evening, on our way back from expeditions, we would gather in the summer kitchen, a shed, a wooden hut, where we would find a table, a clay oven, an old cooking machine like history, and a milkmaid on which the top , we all fit in, no matter how many we were. That's right, we were pretty young at the time. Grandma, God rest her, she was feeding us. Of course, peasant, healthy and absolutely organic food (it's fashionable now to eat organically). He often prepared the mushrooms we picked (we knew then what was good and what was bad, God, if I knew that today) and gave them to us with two or three tablespoons of whipped cream, thoroughly mixed by the arm. still strong of the grandfather. Here's the recipe:
The corn is sifted and boiled in salted water.
After the water drops and the corn is swollen, you can add a cup of milk. The polenta would be sweeter that way.
Let's move on to the mushroom stew (meanwhile, the polenta is done and it sits quietly in a bowl, let it cool. It may even be the bowl in which you made it. As for the ones below, they taste like stew: garlic, onion, pepper and paprika, the salt is not visible but it is also there.
Chop the onion and garlic and fry in a little oil. When you put the oil on, think it's a crisis. It's really not good to be too much, if you dress the garlic and onion in a thin layer, it's enough. However, in one minute, turn off with warm water and leave under the lid for another five to six minutes, to penetrate and soften.
Add the mushrooms. the best are the fungi (weeds, fungi, good fungi, hiribe, pitoi, pitonci). Cossacks, sponges of all kinds and even ghebes or yellows also go. If you are afraid of death, try champignon. I guarantee you will not have the same result, especially if you put canned mushrooms. Come back: pay close attention to the fire, don't be too quick, the forest mushrooms are prone to sticking to pots. In addition, any decent stew is done over low heat.
Once the cute mushrooms have started to bind together, pour the thickener over them: three large tablespoons of greasy cream, a tablespoon of flour and a pot of hot stew from the pot. Mix well and be careful not to reach the lumps, then add it to the pot and let it boil for a short time.
Throw another handful of chopped parsley over the stew, mix briefly with the polish and put the lid on for three minutes, so that the miasma from the parsley enters the stew.
It's hard for me to refrain from meat (especially if I eat muesli with milk in the morning) so I rummaged in the fridge where I took a sausage. I cut it in four, notched it and grilled it for five minutes. It is optional, after all, forest mushrooms are very filling although they have few calories.
Come on, it's ready! The polenta overturned on a wooden bottom tells us very clearly that the feast is coming.
The aroma of the forest does not compare to anything.
The fine texture, the fleshy consistency of the mushrooms, the soft cream coat and the gold of the polenta send me back to my childhood, a place (yes for me it's a place, not a time) where I didn't know what happiness was but I had it.
To be honest, even grilled smoking is not to be dismissed, although it may be missing from this story.
What we need for the delicious sponge soup with smoked bacon and polenta with sheep cheese, a traditional recipe from Maramureș:
- 500 gr of sponge
- 250 gr smoked bacon
- 2 cloves green garlic
- a lot of thyme
- 2-3 tablespoons of fat sm & acircnt & acircnă fat, sheep
- 200-300 ml of sheep's milk
- salt and pepper
- green Lovage
For polenta with br & acircnză:
& Icircn plus:
Onions are cleaned, washed and finely chopped.
The mushrooms are cleaned of the skin, the legs are broken and they are all washed quickly under a stream of cold water. Both hats and legs are cut into slices. If the hats are large, cut them in half first, then slice them.
Peel a squash, grate it and chop it finely.
Dill and parsley are cleaned and washed.
In a larger pan or even in a saucepan, heat the oil. Fry the onion and garlic until they become slightly transparent, stirring often. Add the chopped mushrooms and a pinch of pepper and mix gently for a few minutes, to harden a little. I put it on low heat, the mushrooms come out better that way, even if it takes longer to cook. When the mushrooms begin to darken in color, add water until the mushrooms are almost covered. Don't be afraid that there is too much water, it will drop. Avoid adding salt at the beginning, because the mushrooms will leave even more water. We will match the stew with salt at the end.
When the food starts to boil, add the chopped dill.
In a cup put 2 tablespoons of wheat flour and then add water to about two thirds of the cup. Mix well until smooth and add the contents of the cup to the food. Mix very lightly to avoid breaking the sliced mushrooms.
From the first boil until the mushrooms are done, I kept them on the fire for about 35 minutes on low heat. The time may decrease, depending on how hard you set the flame.
Stir often to keep from burning.
When the mushrooms are ready, add the cream and mix gently, then boil for another 2-3 minutes. At the end, add salt and, if necessary, add pepper. Add the chopped parsley and mix lightly.
Transylvanian stew with mushrooms and sour cream is served hot with polenta.
How to make these pan-fried mushrooms with garlic and onion & # 8211 fasting and diet recipe?
How are mushrooms prepared?
Mushrooms are cleaned and washed or wiped. The water must be drained very well. If they are small or medium, they can be left intact because they will decrease a lot in volume. If we have bigger mushrooms we can cut them in halves or quarters.
Mushroom stew with cream
Mushroom stew is my favorite when it comes to wild mushrooms: mushrooms, ghebe or sponges. Unfortunately, I don't have anyone to go mushroom picking with and I'm afraid to eat like that, unadvised. So, I limit myself to the mushrooms on the market. I know the recipe for the mushroom stew from my mother and she knows it from Grandma & # 8230 at least that's how mushrooms are cooked at home, with a little thickening.
For this recipe you need:
& # 8211 1kg of fresh mushrooms
& # 8211 a small onion
& # 8211 little oil
& # 8211 2 tablespoons flour
& # 8211 about a cup of cold water
& # 8211 200g of sour cream
& # 8211 a bunch of green parsley
Cut the onion very finely and fry in oil, taking care not to burn it. It is preferable to cook mushroom stew over low heat. Peel a squash, grate it and cut it into small pieces. Put the mushrooms over the hardened onion, mix well and let it cook together for no more than 5 minutes, then pour over the water to cover the mushrooms and let it simmer for about 10 minutes.
Prepare the bulk, from 2 tablespoons of flour and a cup of cold water. The amount of water is not strict, you have to put water until you get a slightly thinner mayo than the one for pancakes. Pour the mixture over the mushrooms, mix well and bring to the boil. When the stew is almost ready, add the sour cream, salt to taste and sprinkle with green parsley. Do not add salt from the beginning because the mushrooms leave a lot of water.
We served it with polenta made with milk. A traditional meal, like at my mother's house. It is a very simple recipe that is worth trying.
- 250 grams of fresh sponges
- 1-2 suitable onions
- 1-2 cloves of garlic
- 3-4 tablespoons oil
- a few sprigs of dill and parsley
- salt and pepper to taste
- a buoy tip
- separately prepare a clove of garlic.
Clean and wash the sponges well, so that no area remains soft or with a changed color. Finely chop the onion. In a saucepan (or if you have a pot on hand), heat the oil, then add the onion. Let it fry until it becomes transparent, stirring constantly.
Add the finely chopped garlic and leave them together for 1-2 minutes. Put the sponges and cover the bowl, leaving them to simmer. Stir from time to time, checking that the sponges have softened.
Before it is almost ready, add the finely chopped greens, but also the paprika, salt and pepper to taste. Meanwhile, prepare the juice from 3-4 cloves of crushed garlic, 1 teaspoon of olive oil, a pinch of salt and a little water.
Put a pot of water and salt to a boil. When the water starts to boil, add the finely chopped gate sponges and a lot of green thyme.
In a frying pan, fry the smoked bacon, cut into small pieces and add the chopped green garlic. Stir until the garlic releases its flavor, which blends in with the smoked bacon. When the sponges are well penetrated, add the smoked bacon mixed with the green garlic. Boil the juice of sponges until all the flavors blend well. Then straighten the taste with fatty cream diluted with sheep's milk.
Meanwhile, prepare a softer polenta, which is mixed, in layers, with sheep's milk and smoked bacon, finely chopped and fried. The sensational smoked sponge bacon soup is served with polenta with sheep cheese and bacon. Put a bowl of sheep's yogurt and fat cream next to it.
Maramures recipe: The simplest mushroom dish with sour cream
We recommend a delicious recipe collected by Simona Lazar from Sighetul Marmatiei.
1 kg of mushrooms, 250 ml sour cream, an onion, salt, corn (for polenta), garlic sauce
Method of preparation
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 "flesh" of the mushrooms. (And they will swell with water & # 8230 that they are no longer called mushrooms, whatever they are, & # 8230 sponges!) And, anyway, you will boil them in two or three waters, time "to let ”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 the mushrooms & # 8211, like any other mushroom dish - there are some basic rules to follow. The ones related to water have already been named. It should be noted that salt is added a little and only at the end. It is good not to use spices of any kind, because the taste of mushrooms is a spicy one "from nature".
When you think the mushrooms have boiled, take a slice with the fork teeth and taste it, if it melts in your mouth, it means it's ready. Add the cream. A large cup, even to "surpass" a little, for a kilogram of mushrooms. Leave only a few boils on the fire, turning with a wooden spoon, so that they do not stick to the bottom of the pot. Then turn off the heat, sprinkle with finely chopped dill and serve with hot polenta, mujdei, horinca or white wine (as you like) and necessarily in tapestries and puppet chords & # 8230
Peel onions and leeks, wash and finely chop. Put them to boil in a pot with 3 liters of water. Roots - carrots, parsnips, celery and bell peppers are cleaned and chopped into rounds or cubes. Put onions and leeks to boil.
Let it simmer for 20 minutes and add the rest of the ingredients: chopped sponges, cup of broth, rice and cabbage juice (or borscht). Borscht is preferred in Moldova, Moldovans are also specialists in borscht. In Oltenia, cabbage juice predominates, which is found in abundance, the tradition with borscht being weak and the borscht in the store does not satisfy me.
Boil the sponge soup for approx. 30 minutes, until we find that the sponges and rice have boiled well. We like to check how we are with the salt, because the cabbage juice can be more or less salty. Add salt to taste. Turn off the heat, chop the parsley and season the soup. Also for flavor, you can bake on the stove flame, two dried peppers that can be, preferably hot or not.
That's all. It is a light soup that is prepared quickly and is very welcome after busy days. Sponge soup is not a satisfying, hungry soup and can be a way for those who want to lose weight. Somewhere it looks like leek soup.
Radish Tochitura with Polenta Eggs
Because spring has finally come, its specific vegetables have appeared and green peas have sprouted directly from the pods (nothing is sweeter than green peas, fresh from its skin, carrots, radishes, onions and green garlic.
I put a "tochitura" from my grandmother's reading - I found out in the meantime that in Moldova it's a sacrilege to make tochitura from something other than meats and sausages. Well now, allow me with this title, because in our Transylvanian tochitura (even the one with meats) is made with onion mousse (better said onion sauce - like Transylvanian 'until it makes onion sauce does not stop mixing. )
So, we go to the garden and fill the lap of our apron with: radishes, carrots, green onions, green garlic, peas, some tomatoes, a pepper, parsley leaves, dill. On the way to the kitchen, we cut about two sponges that have grown on the mulberry tree in the yard. Well, this is what happens in childhood: dream. Today - at the market or apros: the combination of onion and leek is perfectly flavorful) When they take on the color of caramel, quench with a glass of apple cider or white wine, seasoned with sweet red paprika, pepper and salt.
From now on we start to add the vegetables, in their cooking order, depending on the longer or shorter time they need to stay al dente (only onions make sauce, the rest of the vegetables must be crispy and not cooked sister to death !)
First put the carrot / carrots, roughly cut. Then, in 10 minutes, the pieces of peppers and radishes (white or red, which you have), in another 5-7 minutes the peeled and chopped tomatoes, then the peas. If you feel that the tomato juice is not enough, add some cider, wine or water (hot, do not cross the vegetables). Boil over low heat and with a lid.
After the peas, leave them to boil for only 2-3 minutes (anyway, it remains green and beautiful only on the first day - the second, it already becomes khaki, if you do not forcefully cool the tochitura in ice water, to stop boiling. ) After extinguishing the fire, sprinkle garlic and green thyme, stir once more and let the flavors infuse (if you do not choose to cool forcibly in ice-cold water, so that the next day you have green peas.)
While this food is boiling, make a hasty polenta: water, butter or oil, salt and corn. Do not spend the 8 minutes to boil with your hands on your hips: prepare a few tablespoons, grease them with oil or butter, and decorate them with what you like: parsley and dill leaves, small cheese cubes, tails green garlic, peas, carrot pieces, etc. When you take the soft polenta off the heat (don't make it sticky - if you see that it doesn't flow, add more water or butter) pour over the decoration of the spoons, wait for them to harden a bit and turn them over next to the tochitura, on a bed of mixed cream with green garlic and sprinkle with mulberry sponges (or other mushrooms, lightly fried in butter)
You won't be sorry if you make this food: it's buuuuuna hard - compared to pumpkin, for example, (which doesn't have a strong taste), radishes give it a very special personality.
Great appetite for it, try it!
If you don't like polenta, make your appetite with fake mashed potato eggs - the procedure is the same!
Who doesn't like salad (because I've heard it too) to accompany this radish tochitura with. glazed moon radishes - I'm not kidding, they fit perfectly even if it seems a "culinary redundancy"