Traditional recipes

Mushrooms with polenta

Mushrooms with polenta

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Mushrooms with polenta:

I heated a little oil in a pan, I added crushed garlic (everyone puts as much as they want) and diced mushrooms. I mixed carefully, so that it doesn't stick to the pan, I added salt, pepper and finally chopped dill. In the meantime, I also prepared the polenta and combined them smoky on a plate. Doesn't a little mujdei on top never hurt?

Mushroom stew with onion and green dill

This mushroom stew with onion and dill is so tasty, served with polenta, that you don't get tired of just one portion.

I received from a neighbor of my mother a package with 2 kg of fresh mushrooms, gathered from the forests surrounding our village and I prepared them according to the old, peasant recipe, as my mother and grandmother prepared it.

I received them directly cleaned and chopped, ready to put in the kettle, so it didn't take me long to prepare this culinary delight.

Mushrooms are considered delicacies and they really are, and after them we especially like the yolks that are found in the same period as the mushrooms.

In the area where I am, the mushrooms are called manatees, and the yellows are called buffaloes.

Whatever they are called, it is certain that they are very good and I hope to be able to prepare a mushroom zacusca someday, like this one. Zacusca de ghebe.

Cighir (lamb liver) from Bucovina

The lamb drum - or the cighir, as it is also called in Bucovina - sits in a place of honor on the table prepared on Holy Saturday, before Easter. It is usually served hot, next to salads or side dishes, but can also be served cold as an appetizer.

• lamb organs: liver, heart, lungs, spleen, kidneys.
• 1 onion
• 1 parsley root
• 1 carrot
• 2 eggs
• 2 bunches of green onions
• fresh greens (dill and parsley)
• 1 slice of bread soaked in milk and squeezed well
• salt, pepper and thyme
• 2 tablespoons oil (or lard)
• lamb purée

The organs are washed and boiled together with the carrot and parsley root for 30 & # 8211 40 minutes, after which they are drained of the juice and finely chopped.
Finely chop the onion, fry in oil (or lard) and mix with the chopped organs and bread. The whole composition is mixed with chopped greens, raw eggs, salt, pepper and thyme.
The lamb purée is washed and spread in a tray with oil. Place the composition on top, then cover with the edges of the powder. Grease with oil and put in the oven at the right heat, until well browned.

Mushrooms with polenta - Recipes

Mushrooms, harvested directly from the forest, have a very special taste, being often found in traditional holiday dishes.

  • Ingredients: 1 kg of wild mushrooms, 1 glass of sour cream, 4 eggs, 1 tablespoon chopped dill, salt, 100 g butter for frying.
  • Preparation: the mushrooms are cut into cubes and put in hot butter, mixing gently. From time to time pour a little hot water, until the mushrooms soften well. Beat eggs separately, add sour cream, salt, dill. At the end, add the fried mushrooms and mix. Bake the composition for about 10-15 minutes, until browned on the outside.
  • How to serve: mushrooms with sour cream are served hot, with polenta.

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Mushrooms with parsley and garlic

Mushrooms are forest mushrooms with a strong taste, with a pleasant aroma reminiscent of earth, dead leaves and tree sap. I know and consume these mushrooms since childhood. I like it in the form of stew, as a garnish for meat or roasts as I show you today.

If you have a hob, use it. If not, a non-stick pan is good. Or one made of cast iron. Or copper, but these are rarer in people's homes. If you want to fast, use oil (something neutral) instead of butter. I used 50 grams of butter to 350 grams of mushrooms (they are frozen in the supermarket, you leave them in the fridge in the morning in the morning to thaw them and then drain them in a strainer).

Until the butter melts, I put the mushrooms on the stove. Along with them 2-3 cloves of crushed garlic with the width of the knife.

I stirred the mushrooms on the hot plate, but not much, 5-6 minutes.

I dusted them with coarse salt and freshly crushed pepper. I also threw a few parsley leaves over them. I stirred again. That was. Put on toast, tossed over polenta, combined with pasta. Stay healthy.

Mushroom recipe with sour cream

I made the recipe for mushrooms with sour cream 100 times :)), that we collect them with our own hand (well, not me, because I'm more gritty, yes & # 8217 my man & # 8217 is hardworking and tight).

For this recipe you need:

  • mushrooms (in the case of this recipe, boiled)
  • onion (I love red onion) 1-2 pieces
  • butter (don't omit it and don't include it with oil because & # 8216 on that you will say that I didn't give you the recipe well & # 8230)
  • oil / olive oil
  • salt
  • pepper
  • sour cream
  • garlic & # 8211 optional
  • 1-2 bay leaves (depending on how many you make, if there are many go 2 leaves, if not just one, it's not ok or too strong taste
  • food starch

Preparation Hribi with sour cream

To start, add oil (3 tablespoons) + 50-80 g butter. Butter tastes great on food but does not go without oil, as it burns.

Put the chopped onion (I put 2, it helps to thicken the sauce) and cook until soft. Add the mushrooms (cut them as you like, cubes, strips, it doesn't matter that much), the bay leaf and cook for another 4-5 minutes, stirring.

From this moment you start to add water, but not a lot, because you don't make soup. It 's not bad to put chicken soup if you & # 8230

Put a cup (100-150 ml), leave in a small saucepan, mix lightly from time to time, put a lid on the pan but do not cover completely.

When the chicken has dropped again and so on, as long as the mixture is contained but does not exceed, it should always be below the level of the sea food :))

The idea is that in the end the onion is well soaked and you can taste the mushrooms to see if they are well done, and you have about a finger in the sauce.

You don't leave the ship because everything doesn't last more than 25-30 minutes anyway and you don't hurry anywhere anyway, right? :)) Match the taste of salt and put sour cream (3-4 tablespoons good sour cream, with 30% fat) & # 8211 do not put weak sour cream as it spoils the job and it's a shame.

Now you will see if it is necessary or not to dilute a little starch in water to add fish, to thicken easily. Sometimes I don't say it's thick enough from boiled onions, but it also depends on sour cream.

Anyway, DO NOT PUT FLOUR, as it spoils the whole thing, take a big bag of food starch in your house (it's 4-5 lei)

Let me not hear that the starch is confused with baking powder or ammonia, that my hair rises to the top of my head!

Those are growth agents with a pretty bad taste, but it doesn't feel like adding it to food for growing, that's a thickening agent, fine, tasteless.

If you like, now add a little crushed garlic and mix lightly.

You MUST serve the mushroom recipe with sour cream and polenta.

I adapt the exact same recipe with chicken breast. When I add the mushrooms I put a chicken breast cut into small cubes, and that is done quickly and the food gets a taste, & # 8230tot of the door lock :)))

Mushroom paprika with polenta

500 g thawed mushrooms,, 4 suitable onions cut juli & egraven,, a teaspoon of palm oil,, Himalayan salt,, pepper to taste,, two tablespoons of paprika,, 4 cloves chopped garlic (optional),, a handful of chopped parsley, two tablespoons cornstarch, one cup cornmeal, one cup water, two and a half cups of milk, one teaspoon butter

Difficulty: low | Time: 30 min

Aperitif with Mamaliguta and Hribi

- Prepare all the necessary ingredients. Bring water to a boil and add salt. - When the water boils, add the malai 'in the rain', stirring continuously (to avoid lumps).

Boil the polenta for 10 minutes (until it is well cooked). The hot polenta is poured into a tray / bowl made of heat-resistant glass previously rinsed with cold water (choose the size of the tray / bowl depending on the height you want the pieces of polenta cut at the end). Allow the polenta to cool in the pan at room temperature.

- The mushrooms drain the liquid and then cut the pieces. Excess water is removed with the help of absorbent kitchen napkins.
- Cut the bell pepper into cubes
- Cut the garlic into thin slices.

- Cut the polenta pieces according to your preferences (I used a round shape with a diameter of 7 cm that I rinsed beforehand with cold water).

- Place on the grill the mixture made of vegetable oil for wok (sunflower oil, walnut oil, sesame oil, with ginger and garlic) and sunflower oil with Chipotle pepper (excess oil is removed with a kitchen napkin absorbing). Place the previously prepared pieces of polenta on the grill and let them heat up until they brown a little on the surface.

- Meanwhile, fry the garlic a little in a pan with wok oil.
- Add the mushrooms, stirring gently with a wooden spoon.
- Add the chopped bell pepper, stirring constantly.

- Season the mixture, preferably with salt, a mixture of white, green and black pepper.
- The prepared composition and the pieces of polenta on the grill must be prepared at the same time so that they can be served hot.

- The composition is added according to preference to the surface of the polenta pieces.
- Optionally, add to the surface 1/2 - 1 teaspoon of tomato paste and chopped dill leaves for decoration.

The recipe for bread mushrooms

Mushrooms can also be prepared with bread.


  • 1 kg of seaweed
  • 1.5 l of water
  • 1 tablespoon salt
  • 1 tablespoon sugar.
  • 3-4 fresh eggs
  • 250 ml of very good quality beer
  • 4-5 tablespoons flour
  • 1 head of garlic, crushed
  • 1 bunch of dill, finely chopped
  • 1-2 teaspoons vegeta (organic or classic)
  • 1-2 teaspoons paprika
  • salt to taste
  • white pepper to taste
  • frying oil (300-400 ml).

Method of preparation

The mushrooms are cleaned and washed. Bring water to a boil with salt and sugar. When it starts to boil, add the mushrooms. Boil for 10-12 minutes.

Drain and allow to cool. Cut 7-8 mm thick slices, or as the chef likes

In a bowl, prepare the dough as for pancakes. Beat eggs, add beer, sifted flour, crushed garlic, finely chopped dill, vegeta, paprika, pepper and salt (if necessary).

Mix well by beating with a whisk or mixer until you get a soft dough like a cream thick enough. If necessary, add more flour.

Slice the mushrooms into this dough and brown them on both sides in hot oil.

Slices of breadcrumbs are placed on a plate and decorated with seasonal vegetables. Sprinkle with finely chopped greens, dill and parsley.