Creamy Romanian Mushroom Stew (Ciulama de Ciuperci)

Rustic Romanian creamy mushroom stew with mushrooms, sweet onion, garlic, black pepper and fresh dill in a creamy roux-based sauce. This recipe makes about 4 side dish servings or 6+ servings as a sauce.

Course Main Course, Side Dish

Cuisine Romanian

Keyword Cream, Dill, Mushrooms

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 244kcal

Equipment

Large skillet or sauté pan

Ingredients

700 grams mushrooms about 1.5 lbs
2 small yellow onions
2 cloves garlic
1 bunch fresh dill ¼ cup fresh chopped or 3-4 tablespoons dried
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons all purpose flour
1 cup liquid 250ml water, white wine, stock or milk
½ cup crème fraîche
1.5 teaspoons salt or more to taste
1 teaspoon black pepper or more to taste
2 teaspoons dried summer savory cimbru - or substitute dried thyme

Instructions

Prepare the ingredients: Slice the mushrooms. Finely dice the onions. Mince or mash the garlic. Chop the fresh dill or measure out the dried herbs.
Cook the onions: Heat the oil in a wide pan over medium-low. Add the onions and cook for 6–8 minutes, stirring occasionally, until soft and fragrant but not browned.
Add mushrooms and seasonings: Increase the heat to medium-high. Add the mushrooms, garlic, salt, pepper, and cimbru. Stir well, cover, and cook for 5 minutes.
Uncover and brown the mushrooms: Remove the lid and cook uncovered for another 5–6 minutes, stirring occasionally, until the mushrooms are browned and the liquid has evaporated. Add more oil if needed to help them brown.
Thicken the stew: Sprinkle in the flour and stir to coat the mushrooms. Add the butter and stir until melted. Pour in the liquid and cook for 2–3 minutes or more, stirring often, until the sauce is thickened to your liking. If not thick enough, continue cooking over medium-high heat until reduced.
For a gluten-free version, skip the flour and butter and stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water instead.
Finish the stew: Remove from heat and stir in the crème fraîche and fresh dill. Taste and adjust seasoning to your liking.
Serve: Serve warm garnished with more fresh dill, crumbled feta, or grated aged cheese.

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