Romanian Mushroom Stew

This dish is great with mamaliga (Romanian polenta) – look for that recipe tomorrow. This recipe is adapted from Delicious Romania and serves 3-4.

Ingredients

• 350 g (3/4 lb) champignon mushrooms

• 350 g (3/4 lb) brown mushrooms

• 1 onion, finely chopped

• 5 cloves of garlic

• 3 tablespoons oil

• 1 teaspoon flour

• 1/2 cup water

• 1 bunch of dill

• Salt and pepper to taste

Directions

1. Clean the mushrooms (it’s OK to rinse them!), then chop them into medium pieces.

2. Heat a large skillet over medium heat, then heat the oil in the skillet.

3. Stir-in the onion and sweat it for 1-2 minutes, then add 3 cloves of garlic and cook them for another 2-3 minutes. Make sure the garlic doesn’t brown.

4. Add the mushrooms and cover the skillet with a lid, so that the mushrooms release their juices. Stir occasionally.

5. Take the lid off, add the rest of the garlic, add the flour and stir, then add the water and stir well.

6. Let the mushroom stew simmer until the sauce thickens a bit.

7. Add salt and pepper, then turn off the heat and add the chopped dill on top. Enjoy!

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