Mushroom Stew With Polenta

Hello Chefs!😋

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.

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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.

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Now, let's start preparing the polenta.

For about 30 decagrams of polenta, you need about a liter of salted boiling water — 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.

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And now we serve.

Or add a pinch of grated Parmesan cheese.

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Thank you for your attention!

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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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