| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 25g | 10g | 60g |
| sugars | fibre | protein | salt |
| 5g | 7g | 20g | 0.75g |
Why I Love Romanian Mushroom Stew with Polenta
I have always felt a special connection to the vibrant Romanian Mushroom Stew with Polenta. The earthy mushrooms paired with the comforting polenta – it has this hearty, homey feel that makes it an instant hit in my family.
A Stew Full of Character
Drawing inspiration from renowned Romanian chef Adrian Hadean, this stew captures the heartiness you’d expect from a traditional Eastern European dish. The assortment of mushrooms lend an earthy depth, while the bell pepper brings a touch of sweetness. The blend of seasonings, from the punchy garlic to the aromatic thyme and bay leaves, injects a fragrant complexity into every spoonful. And of course, let’s not forget about the sour cream – its tanginess lightens the rich flavors, giving the stew a well-rounded finish.
Comfort in Polenta
Paired with the Mushroom Stew is a soft, inviting polenta. This staple of Romanian cuisine possesses a simplicity that plays beautifully against the stew’s robust ingredients. The butter lends a velvety richness to the cornmeal, while the optional shredded cheese imparts a layer of indulgence. Whether you eat it with the stew or enjoy it on its own, this polenta simply spells comfort.
Harmony of Flavors
When I think about this Romanian Mushroom Stew with Polenta, I think about how well it would work with a side of sautéed vegetables, a refreshing cucumber salad, or even some grilled seafood for a protein boost. It also reminds me of my Spanish roots, and how this stew could easily have a place in our family’s tapas spread alongside dishes like albondigas (meatballs) and gambas al ajillo (garlic shrimp).
To me, this recipe is so much more than just a compilation of ingredients. It’s a reflection of my love for unique flavors and my passion for sharing hearty, delightful dishes from around the world. The Romanian Mushroom Stew with Polenta encapsulates that perfectly – and that’s why I adore this dish.
What You’ll Need
- 2 pounds of assorted fresh mushrooms
- 1 large onion, finely chopped
- 4 cloves garlic, finely minced
- 1 red bell pepper, diced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried thyme
- 2 bay leaves
- 1 cup sour cream
- 1 bunch fresh parsley, chopped
- For the polenta:
- 2 cups cornmeal
- 6 cups water
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup shredded cheese (optional)
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onion and garlic, cooking until they become softened and fragrant. This should take about 3-5 minutes.
Step Two
Add the diced red bell pepper and the assorted fresh mushrooms to the pan. Season this with the salt, black pepper, dried thyme, and bay leaves. Allow the mixture to cook until the mushrooms are well-browned and the peppers are tender. This typically takes around 15-20 minutes.
Step Three
While the mushroom stew is cooking, prepare the polenta. Bring the water to a boil in a large pot and gradually whisk in the cornmeal and salt. Lower the heat to a simmer and continue stirring for about 30 minutes. The polenta is done when it pulls away from the edges of the pot.
Step Four
Once the polenta is fully cooked, remove it from the heat, add the unsalted butter, and stir until it is fully incorporated. If desired, you can also mix in the shredded cheese at this step for extra flavor and creamy texture.
Step Five
Remove the bay leaves from the mushroom stew, then stir in the sour cream until it is fully combined. Simmer this for an additional 5 minutes, then remove it from the heat.
Step Six
Divide the polenta among serving bowls and top it with the mushroom stew. Finish this off with a sprinkle of fresh, chopped parsley for garnish and serve it hot. Enjoy!
