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EasyMain coursesvegetarianCC0 1.0 Universal
Rustic Wild Mushroom Ciulama in Creamy Velouté with Polenta
Savory wild forest mushrooms sautéed in country butter, enveloped in a silky garlic-sour cream velouté with dill, served with steaming golden polenta.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Sliced cremini and porcini mushrooms600 g
- Butter 82%40 g
- Yellow onion, finely chopped1 pc
- All-purpose wheat flour2 tbsp
- Fermented sour cream 25%200 g
- Warm vegetable broth or water250 ml
- Garlic cloves, minced3 clove
- Fresh green dill, chopped2 tbsp
- Cornmeal for polenta200 g
- Fine salt1 tsp
Preparation Steps
1
Melt butter in a pan and sauté onion for 3-4 mins until soft. Add mushrooms and cook 8-10 mins over medium heat until juices evaporate and edges caramelize.
10 min timer
2
Dust flour over mushrooms, stirring 1 minute. Gradually pour in warm broth while stirring continuously to form a smooth sauce; simmer 5 mins until velvety.
6 min timer
3
Fold in sour cream and minced garlic, bring to a brief simmer, remove from heat, shower with fresh dill, and serve with steaming hot polenta.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
390
Protein
9.5g
Carbohydrates
48g
Fat
18g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
