You don't always have the time or desire to spend hours in the kitchen. And this is a recipe for people in a hurry. Look how fast and easy it is to prepare!
You can find the step-by-step video recipe above.

  • 1 onion
  • 3 cloves of garlic
  • 2 tablespoons oil
  • 25 g butter
  • 500 gr mushrooms
  • 500 gr brown mushrooms
  • salt
  • pepper
  • ½ teaspoon dried thyme
  • 50 ml white wine
  • 200 ml cooking cream
  • a few strands of green parsley

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Mushroom stew with polenta:

First finely chop the onion and garlic and put them in the oil and melted butter, in a deeper pan.

Then cut the mushrooms into cubes and place them over the onion.

Let it boil for 5 minutes and season with salt, pepper and dried thyme.

When the mushrooms are cooked, quench with white wine.

Then add the cooking cream and leave it on the fire for a while.

Serve with a polenta and sprinkle green parsley on top.


  1. Finely chop the onion and crush the garlic. Put the chopped onion and add the mushrooms. Leave them until golden brown. Add the water in which you boiled the mushrooms.
  2. Mix the sour cream with the garlic and add them over the mushrooms after they have dropped. Let them boil for another 5 minutes but stir constantly. Turn off the heat and add the chopped parsley.

Did you feel like it? Don't forget to add a steaming polenta! Cook now mushroom food with sour cream and I guarantee it will stay on your favorite food list!


Onion stew

Ingredients needed for the onion stew recipe:

  • 6 large onions, cleaned and cut into thicker slices
  • 3 tablespoons oil
  • 3 cloves of garlic
  • a carrot
  • 1/2 teaspoon buoy
  • 2 tablespoons tomato paste
  • a teaspoon of vinegar
  • a teaspoon of sugar
  • a bunch of dill

How to prepare onion stew:

Onions together with paprika, garlic and carrot are fried in oil (oil) until the onion becomes transparent. It's time to add the tomato paste, vinegar, sugar, stir often so it doesn't burn, turn on the heat slowly. Let it sizzle for 10 minutes, then add the chopped dill. AMestecam & hellipGata.
Look, it's just like good morning!

To discover other interesting recipes, visit the blog: casutalaurei.blogspot.com


How to prepare mushroom tart with polenta?

Make a polenta not too hard, from 1 cup water, corn, salt and add butter & ndash will be fluffier. Stop a piece of polenta for shaving on top, about 25% of the amount. Wallpaper a tart form with a circumference of 28 cm with baking paper, then with polenta and level with a spoon moistened with water or oil.

Separately put the oil to heat, add the mushrooms, salt and put the lid on. Leave on the right heat, stirring constantly. The mushrooms leave their water when the salt is added from the beginning and there is no need to add another water. When the water has dropped and the mushrooms have softened, set them aside. Mix with the vertical mixer, but let the smaller pieces remain, not very fine, add the egg, the crushed garlic pepper and the finely chopped greens. All this composition is put over the polenta.

Grate on top, on a large grater, the polenta stopped and put in the oven at 180 degrees, about 30-40 minutes, to bind well.

It is excellent cold or hot.
It can also be made without butter, and 1 tablespoon of white flour or cornstarch is added to the filling.


For starters we wash the yolks very well, I left them in the water for about an hour, to remove any traces of soil. I then let the excess water drain.

I peeled the champignon and shiitake mushrooms (these have medicinal properties as far as I know), then I sliced ​​them.

Chopped onion and garlic, I dipped them in butter, so much so that they soften, for 2-3 minutes, over which I added the mushroom mix.


We let the mushrooms cook over low heat for 30 minutes, if they have too much liquid we drain them, if not, now add the liquid cream and lemon juice.

Season with salt and pepper to taste, finally add the finely chopped parsley and the stew is ready.

For the polenta, I cut some circles (you have free to the geometric shape) and I perpelated them a little in the hot pan, together with 1 teaspoon of olive oil and a few basil leaves.

I'm not a big fan of polenta, but for him I happen to do more, he likes it, I take it into account, etc.

It was also made of an office package - #tucemanancilabirou, in case you don't know, is a Food for your soul project by Daniela Niculi (je), a project in which we offer ideas for a nutritious lunch at the office, instead of companies catering / shit / pretzels / sticks and other diminutives.

For more information, I am waiting for you on the facebook page and on the Instagram account, where both I and other fellow bloggers, we try to be a source of inspiration, all you have to do is give a search using the hashtag #tucemanancilabirou.

An article dedicated to the project is HERE, and on the Ecuisine page you can read the interview offered.


Mushroom stew with polenta

I prepared this recipe and I want to say that it turned out delicious. I will definitely prepare it more often!

It's very tasty, but we don't add milk or sour cream. In my opinion, this makes the mushroom taste better

Ingredients: 1kg mushrooms, 2-3 green onions, 2 tomatoes, 1/2 bell pepper, green parsley, delicate, pepper, oil. Preparation: Peel the onion, pepper and tomatoes, cut them into small pieces and put them in oil until they become glassy. Add the mushrooms (canned or fresh) and chopped green parsley. You can also put 2-3 cloves of garlic, finely chopped. Match the delicate taste and garlic, add a cup of water and let the mushrooms boil. It can be served as such or with polenta or couscous. Whoever wants can also add sour cream.

Ingredients: 1kg mushrooms, 2-3 green onions, 2 tomatoes, 1/2 bell pepper, green parsley, delicate, pepper, oil. Preparation: Peel the onion, pepper and tomatoes, cut them into small pieces and put them in oil until they become glassy. Add the mushrooms (canned or fresh) and chopped green parsley. You can also put 2-3 cloves of garlic, finely chopped. Match the delicate taste and garlic, add a cup of water and let the mushrooms boil. It can be served as such or with polenta or couscous. Whoever wants can also add sour cream.

Vetuta Bebec, January 23, 2015

Lilioara Bordea, August 18, 2014

Dumitriu Dragos and Alina, June 20, 2014

burdulea maria elena (Chef de cuisine), August 20, 2010

constanta proca (Chef de cuisine), August 4, 2010

mihaela cecilia (Chef de cuisine), February 15, 2010

I really like mushrooms and this recipe is wonderful!

mac myra (Chef de cuisine), October 26, 2009

Very good with polenta and garlic sauce.

mac myra (Chef de cuisine), October 26, 2009

Very good with polenta and garlic sauce.

Cely Snijec (Chef), October 26, 2009

vera (Chef), October 26, 2009

I also prepare mushroom stew like you with milk and garlic sauce, and you should get used to michael, it has no limit !!

samoila tudorel (Chef de cuisine), October 15, 2009

Agree with Mrs. Sidy. The faceless food doesn't inspire me at all. Maybe it shouldn't inspire me but the taste buds. some even have to eat: they want to, they don't want to, that's me!

burdulea maria elena (Chef de cuisine), October 14, 2009

Very good especially with polenta.

burdulea maria elena (Chef de cuisine), October 14, 2009

Very good I choose with polenta.

Renate, October 12, 2009

The recipe is perfect :))), but I also agree with Michael's opinion regarding "Delikat". Sorry. On the other hand, Michael, not everyone knows what products are called correctly in Romanian. Many greetings

nicole (Chef de cuisine), August 15, 2009

for "michael": I recommend a portion of lecithin, you didn't talk to me about that. I deleted all the other recipes because I got tired of reading stupid comments. Looks like I deleted them in vain, you don't know how to stop. You even insist on giving "directions", but they don't interest me at all. I only accept advice from people who respect their interlocutor. Sometimes it is necessary to "look" in the mirror. Maybe that's how we would see that the correct form is "addition", not "addition" as you wrote. P.S. : I do not use "delicate", but I would not allow myself to comment in this way on someone's choice. Everyone has the right to decide what products to use.

titza (Chef de cuisine), July 23, 2009

Sidy's recipe is very good, except for the addition of "delicate", and it indicates the quantities. Until today, Nicole did not understand, although I explained to her, that in Romanian it is not called "extra virgin oil" but "native oil".

valentina ionita (Chef de cuisine), June 8, 2009

Good, good, good. I don't use milk or cream either.

vera (Chef de cuisine), June 8, 2009

How good your stew looks, delicious! :)

Sidy (Chef), May 1, 2009

I never put milk. only sour cream, if anyone wanted.

Sidy (Chef), May 1, 2009

Usually I put skim cream instead of milk. for whoever wants. But it is also possible without sour cream.


Here's how to make the best mushroom stew with polenta

For the days when you want to give up meat, prepare this delicious mushroom stew with polenta.

What you need for mushroom stew with polenta:

For polenta:

  • 500 ml vegetable soup
  • corn
  • 1 pinch of salt
  • 50 ml milk
  • garlic powder to taste
  • paprika, to taste

For stew:

  • 2 tablespoons oil
  • 200 g onion
  • 1, 2 kg mushrooms
  • 50 ml drink
  • 3 cloves of garlic
  • salt
  • pepper

How to prepare mushroom stew with polenta:

Heat the chicken soup, add salt to taste, and cornstarch to obtain a composition of the consistency of a thin cream. Pour the milk, add, if you want paprika and garlic powder, to taste and let the polenta boil until it comes off the walls of the bowl.

Read the complete recipe for Mushroom Stew with polenta


Recipe: Pleurotus mushroom stew

Ingredients for Pleurotus mushroom stew
& # 8211 500 gr pleurotus mushrooms, 1 onion, 1 bell pepper, 1 teaspoon paprika, parsley leaves, 1 tablespoon and a half flour, 2-3 tablespoons sour cream, 1 teaspoon vegeta

Preparation Pleurotus mushroom stew
Wash the mushrooms and cut them into small pieces. Finely chop the onion and cook in 2 tablespoons of oil. Add the paprika and add the chopped pleurotus mushrooms. Add the finely chopped pepper and vegetables. Let it boil for about 30 minutes. Mushrooms boil quickly. Separately dissolve the flour with sour cream, dilute with a little water. Reduce the heat to the mushroom stew and gradually add the sour cream sauce, stirring constantly so that it does not become lumpy. Let it boil for a few more minutes. When the mushroom stew is ready, sprinkle the finely chopped parsley leaves.


Mushroom stew with polenta

I prepared this recipe and I want to say that it turned out delicious. I will definitely prepare it more often!

It's very tasty, but we don't add milk or sour cream. In my opinion, this makes the mushroom taste better

Ingredients: 1kg mushrooms, 2-3 green onions, 2 tomatoes, 1/2 bell pepper, green parsley, delicate, pepper, oil. Preparation: Peel the onion, pepper and tomatoes, cut them into small pieces and put them in oil until they become glassy. Add the mushrooms (canned or fresh) and chopped green parsley. You can also put 2-3 cloves of garlic, finely chopped. Match the delicate taste and garlic, add a cup of water and let the mushrooms boil. It can be served as such or with polenta or couscous. Whoever wants can also add sour cream.

Ingredients: 1kg mushrooms, 2-3 green onions, 2 tomatoes, 1/2 bell pepper, green parsley, delicate, pepper, oil. Preparation: Peel the onion, pepper and tomatoes, cut them into small pieces and put them in oil until they become glassy. Add the mushrooms (canned or fresh) and chopped green parsley. You can also put 2-3 cloves of garlic, finely chopped. Match the delicate taste and garlic, add a cup of water and let the mushrooms boil. It can be served as such or with polenta or couscous. Whoever wants can also add sour cream.

Vetuta Bebec, January 23, 2015

Lilioara Bordea, August 18, 2014

Dumitriu Dragos and Alina, June 20, 2014

burdulea maria elena (Chef de cuisine), August 20, 2010

constanta proca (Chef de cuisine), August 4, 2010

mihaela cecilia (Chef de cuisine), February 15, 2010

I really like mushrooms and this recipe is wonderful!

mac myra (Chef de cuisine), October 26, 2009

Very good with polenta and garlic sauce.

mac myra (Chef de cuisine), October 26, 2009

Very good with polenta and garlic sauce.

Cely Snijec (Chef), October 26, 2009

vera (Chef), October 26, 2009

I also prepare mushroom stew like you with milk and garlic sauce, and you should get used to michael, it has no limit !!

samoila tudorel (Chef de cuisine), October 15, 2009

Agree with Mrs. Sidy. The faceless food doesn't inspire me at all. Maybe it shouldn't inspire me but the taste buds. some even have to eat: they want to, they don't want to, that's me!

burdulea maria elena (Chef de cuisine), October 14, 2009

Very good especially with polenta.

burdulea maria elena (Chef de cuisine), October 14, 2009

Very good I choose with polenta.

Renate, October 12, 2009

The recipe is perfect :))), but I also agree with Michael's opinion regarding "Delikat". Sorry. On the other hand, Michael, not everyone knows what the products are called correctly in Romanian. Many greetings

nicole (Chef de cuisine), August 15, 2009

for "michael": I recommend a portion of lecithin, you didn't talk to me about that. I deleted all the other recipes because I got tired of reading stupid comments. Looks like I deleted them in vain, you don't know how to stop. You even insist on giving "directions", but they don't interest me at all. I only accept advice from people who respect their interlocutor. Sometimes it is necessary to "look" in the mirror. Maybe that's how we would see that the correct form is "addition", not "addition" as you wrote. P.S. : I do not use "delicate", but I would not allow myself to comment in this way on someone's choice. Everyone has the right to decide what products to use.

titza (Chef de cuisine), July 23, 2009

Sidy's recipe is very good, except for the addition of "delicate", and it indicates the quantities. Until today, Nicole did not understand, although I explained to her, that in Romanian it is not called "extra virgin oil" but "native oil".

valentina ionita (Chef de cuisine), June 8, 2009

Good, good, good. I don't use milk or cream either.

vera (Chef de cuisine), June 8, 2009

How good your stew looks, delicious! :)

Sidy (Chef), May 1, 2009

I never put milk. only sour cream, if anyone wanted.

Sidy (Chef), May 1, 2009

Usually I put skim cream instead of milk. for whoever wants. But it is also possible without sour cream.


Ingredients Polenta, video recipe

  • 1 liter of water
  • 1 teaspoon with a pinch of salt
  • 200 grams of corn (maximum 250 grams if you have a weaker corn)

Polenta, video recipe & # 8211 preparation

Preparation, recipe in text format (printable)

1. For polenta, it is ideal to use a cauldron or a cast iron pot with a thicker bottom. Pour water into this pot, add salt and put on the fire until it starts to boil.

2. When the water boils, add the corn in the form of rain. Stir continuously with the pear-shaped target, which will prevent the formation of lumps.

3. Stir further, even after all the corn has been added, until the polenta starts to boil again. Then reduce the heat to a minimum, because the polenta tends to splash with hot splashes while boiling. Stir for another 3-4 minutes.

4. Cover the pot with the lid and simmer for at least another 15 minutes, during which time we will uncover the pot and stir vigorously three more times.

5. Now the polenta is cooked enough, we can serve it immediately if we do not want to turn it over. It is the ideal time to pour it into molds, for polished in layers in the oven, etc.

6. If we want to turn it over, cover it with the lid and leave it for about 10 minutes. We discover it, then, and put it on high heat until it puffs, coming off the bottom and the walls of the pot. Cover the pot with a flat plate or a wooden bottom and turn the polenta in a quick motion. We lift the pot and our polenta will appear, yellow and beautiful as a cake. Great appetite!


Crusty polenta with sautéed mushrooms

Romanian polenta does not always have to be classic and traditional, with cheese and cream, or as a garnish for sarmale. The polenta can become a sophisticated dish, along with a delicious mushroom sauce.

Heat oil in a pan over low heat. Add the chopped mushrooms and sauté for 4 minutes. Add the herbs and garlic and stir for another minute.

Add 1/3 cup of soup, lemon juice, salt and pepper to the mushrooms.

Mix the milk with a cup and a half of soup and bring to a boil. Add the cornmeal and cook the flavored polenta, boiling for about 4 minutes, if the cornmeal is browned.

Add half the cheese and a pinch of salt, then divide the polenta into 4 equal portions. Pour the polenta into small pots / heat-resistant bowls and grate the rest of the cheese on top.

Bake on medium heat for about 5 minutes, then remove the au gratin from the oven and pour a few tablespoons of mushroom stew on top.



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