Traditional recipes

Pork stew with mushrooms

Pork stew with mushrooms

Peel the onion and pepper, finely chop and sauté in a little oil and water, approx. 10 minutes on low heat. Wash the meat, clean it of fat, cut it into pieces and add it to the onion and pepper mixture. They fry together approx. 10 m kept on low heat, covered, then add the wine, season with salt, pepper, add the chopped dill, fill with cold water to cover the meat, then cook over medium heat, approx. 20 minutes covered. Towards the end, add the mushrooms and zacusac, leaving to boil for approx. 15 minutes, until the tastes come together.

Serve hot with homemade bread or polenta, accompanied by melons and pickled gogonele.

Good appetite!

Smoked mushroom stew

The mushroom stew is a very tasty food that cooks quickly. Even if a portion has only 248 calories, this food is very filling and is a good source of protein, minerals and vitamins.

Due to its low fat content, mushroom stew can also be eaten by people who have problems with fats (cholesterol, triglycerides, etc.).

Ingredients for four servings:
& # 8211 300 g smoked (smoked muscle)
& # 8211 2 heads of garlic
& # 8211 500 g Fresh champignon mushrooms
& # 8211 2 cans of chopped tomatoes in tomato juice or 6-700 grams of fresh tomatoes
& # 8211 a parsley link
& # 8211 10 ml olive oil (can and without)
& # 8211 sare
& # 8211 water.

Method of preparation:
The smoke is cut into strips, the garlic is cleaned and ground as for mujdei, the mushrooms are washed, cleaned and cut into cubes (not very small), and the parsley is finely chopped.

Fry the smoke in a pot (depending on the meat and the dish, you can also fry it without oil). After browning, add the mushrooms.

When they have hardened a bit, add the 2 cans of broth and salt and cook for 2-3 minutes, stirring in the pot. Then add the crushed garlic and cook for about 5-10 minutes.

Finally, before turning off the heat, add the chopped parsley and bring to a boil.

The stove fire will be small at all times.

Fill with water while the stew is boiling, so that in the end it is not too low.
Costs / four servings
Depending on the ingredients chosen and the season, the costs for four servings reach 25-27 RON (2013 prices).

How to serve
It can be served plain, with polenta or with wholemeal bread.

People who do not have cholesterol problems can also add an egg over it. Please note that the number of calories in the table is only valid for the stew (not included in the garnish).

* If no oil is used, reduce 2.5 grams of fat per serving and 23 kcal.

Pork stew with slightly Asian flavors

Every Friday, my wife buys women's magazines from the tobacconist in the bus station. I leaf through them at the weekend to find that, although they belong to different media trusts, they deal with about the same topics, they have about the same ads, the same way of arranging the topics, the same layout and so on. If it weren't for the title on the cover, you wouldn't know which one and which one. Why am I wasting my time with something like this? I also look at topics on culinary topics, topics that are not lacking in such a publication. And sometimes I get inspired by published recipes. So it was with this stew. Unsigned, I have no one to credit for the recipe. I leave a picture, if someone claims it, I will give him the necessary citation. Until then, I can't even say if it appeared in Click, Freedom (both “for women”) or in Today's woman.

Compared to what is written in the image above, I made some small changes and came up with additional details.

What do you need?

  • 1 piece (500 - 600 g) of pork tenderloin
  • 1 red bell pepper
  • 150 - 200 g mushroom mushrooms (5 - 6 medium mushrooms)
  • 1 carrot
  • 1 small yellow onion
  • 2 tablespoons grape seed oil
  • ½ teaspoon sesame oil or 1 teaspoon peanut oil
  • 100 mL white wine, sec
  • ½ cup (125 mL) water
  • 2-3 teaspoons of cornstarch
  • 2-3 tablespoons of soy sauce
  • ½ lemon (juice only)
  • 1 small box (200 g) pineapple cubes
  • 1 teaspoon of honey
  • Salt, pepper - to taste.

For gasket:

  • 1 bag (150 g) long grain rice
  • 1.5 L of water
  • ½ lemon
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil.

How do you proceed?

  • Pork is cut into 1.5 cm cubes.
  • The bell pepper is cleaned, washed and cut into large pieces.
  • Peel the onion and cut it into juliennes.
  • Wipe the mushrooms well, removing traces of soil, then slice thinly.
  • Peel a squash, grate it and cut it into thin slices.
  • Remove the pineapple pieces from the can and drain well.
  • Mix the starch with the soy sauce until a homogeneous sauce is obtained.

Give the pieces of meat through this sauce so that they are covered everywhere.

Heat the grape seed and sesame / peanut oil mixture in a large wok. Put the pieces of meat in the pan and fry over medium heat towards the sea, until nicely browned on all sides, ie about 8-10 minutes.

Turn off the meat with the wine and let it simmer, over medium to low heat, for another 10-15 minutes.

Add the onion, bell pepper, carrot, mushrooms and honey and simmer for another 10-15 minutes. If the liquid in the wok drops threateningly, top up with water (or wine), so that the pan does not stay dry.

Squeeze the juice from half a lemon in the pan, add the pineapple pieces and simmer, without a lid, for another 5 minutes.

I didn't tell you, but I suspect that you realized that, from time to time, you have to stir in the pan as well (this is the purpose of the wooden spoon that still appears in the pictures).

While the stew is bubbling in the wok, you can prepare the garnish. Bring the water to a boil, dissolve the salt in it, then add a bag of rice and half a lemon cut in four. Boil the rice as much as it says on the package.

Drain the rice, pour it from the bag into a bowl and then season it with soy sauce (for taste) and olive oil (for gloss).

Finally, mount the plate, as shown in the picture. Or how you know how.

Serve with a glass of well-cooled rosé. I had a Cabernet Sauvignon from Cricova. Do not rush to reproach me that the wine obtained from the Cabernet Sauvignon variety is red, not rosé. I have colleagues, specialists in fermentation technologies, who can explain to you how rosé wine can be obtained from red grapes, by vinification in white.

Have fun and see you healthy again!


Pork ribs with rice and mushrooms, a tasty and filling food, very easy to prepare. I really like it with various pickles, but it goes very well with a mixed salad.

If you don't like pork ribs, you can replace them with pork meat, chicken, turkey or duck.

  • 600 g cost of pork
  • 2-3 tablespoons of oil
  • a medium onion
  • a small carrot
  • a small bell pepper
  • 300 g fresh mushrooms
  • 200 g of rice
  • 150 ml concentrated tomato juice
  • salt and pepper to taste
  • fresh parsley

Mushroom stew with cream

An ordinary recipe, but quick and very tasty. As with any low-carb recipe, the sauce is NOT thickened with flour. Choose a cream that is as greasy as possible and then the sauce will thicken easily after just a few boils. If you opt for coconut cream, you have a fasting recipe.

  • 500 g mushrooms
  • 1-2 tablespoons coconut oil (or olive oil, lard, poultry fat)
  • 200 ml sweet cream (30-35% fat) or coconut cream
  • salt, garlic, pepper to taste

Heat the fat in a pan, fry the sliced ​​mushrooms until all the liquid has evaporated and the mushrooms are lightly browned.

Then salt and add the cream (or coconut cream). Keep the pan on the fire for a few more minutes, until the sauce thickens and turn off the heat.

Season with ground pepper and garlic powder to taste.

TOTAL (cream version): 730 grams, 973.2 calories, 20.1 protein, 95.5 fat, 21.9 carbohydrates, 5 fiber

TOTAL (coconut cream version): 730 grams, 1097.2 calories, 15.5 protein, 107.5 fat, 16.5 carbohydrates, 5 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

5 Based on 21 Review (s)

This traditional mushroom stew recipe, passed down from generation to generation, is perfect for any season. Whether you want to add a few pieces of meat or you want to keep it vegetarian, this stew is delicious any preference you have. Its difficulty is low, and the ingredients can be found anywhere, either fresh in the market during the right season, or even preserved at the supermarket in winter. Here's how you can make a mushroom stew in your own kitchen, which you can pass on to future generations!

Ingredients for the mushroom stew:

1 kilogram of Champignon mushrooms
3-4 cloves of garlic
1 medium onion
50 milliliters of tomato juice
1/2 bunch of fresh parsley
1/2 teaspoon salt
freshly ground black pepper
1-2 tablespoons oil

4 steps to prepare mushroom stew:

1. Clean the mushrooms, then cut their stalks. They are finely chopped and the hats are sliced. The garlic is cleaned and finely chopped, and the onion is cleaned, washed and cut into small pieces.

2. In a pan, put 1-2 tablespoons of oil, and when the oil is heated, put the onion to harden, until it becomes translucent. Add the finely chopped stalks, leave them to harden, then you can put the sliced ​​mushroom caps and leave for another 2-3 minutes.

3. Add a cup of water or whatever amount of water is needed to cover the mushrooms and bring to a boil over low heat. After boiling, add salt, freshly ground black pepper and finely chopped garlic and simmer for about 10 minutes.

4. Pour the tomato juice, and leave it on the fire for another 10-15 minutes. Meanwhile, wash the fresh parsley and finely chop. Add when the preparation is ready and mix. Serve with hot or cold polenta, according to preference.

Method of preparation

I peeled the potatoes and cut them into cubes, I washed the mushrooms very well because I don't peel them (they contain vitamins) and I cut them in half, I chopped the onion and garlic.

In a saucepan I fried the meat and left it until it started to brown well, I added a pinch of salt to get the meat to taste.

I added the onion and garlic and let it cook for 5 minutes.

Then the potatoes, mix a little and add boiled water, let it boil for a few minutes to soften the meat and boil the potatoes.

Add the mushrooms, bring to a boil and pour the tomatoes.

Season with salt, pepper and paprika.

At the end we add chopped parsley.

I served this wonderful stew with homemade pita and cucumber salad.

In 500 ml of warm water I added 2 teaspoons of olive oil, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt and flour to make a soft but non-sticky crust. Knead and divide the dough in half. Spread with a rolling pin to take a round shape and bake on low heat in a Teflon pan. They turn from side to side until they turn golden.

The recipes we recommend are based on mushrooms. They are very healthy, contain many proteins and are highly valued during this period of fasting. In addition, the recipes I have proposed to you are easy to prepare and have an extraordinary flavor. Here is the selection I have prepared for you.

Mushroom ciulama recipe

Mushroom ciulama recipe

- one or two cloves of garlic

First we cut the onion and temper it. Then, wash the mushrooms, clean them, cut them into slices and add them over the onion. Leave them on the fire covered with a lid for about 20 minutes. Meanwhile, chop the garlic and add it to the pan. Add the flour, and we need enough water to cover the mushroom. Let them boil well. Finally, add salt, pepper and parsley to taste. Ciulamaua is served hot with polenta. Good job and good appetite!

The recipe for fasting meatballs with mushrooms

- one kg of mushrooms cleaned, washed, boiled and drained well

- a medium-sized carrot

- half a bunch of green parsley

- half a bunch of dill

- four tablespoons of breadcrumbs or two tablespoons of flour

For the beginning, boil the potatoes and carrots. Careful! It is recommended to put them in cold water! After boiling, drain and pass quickly under a stream of cold water then peel. Then they are put in a bowl and passed until a paste is obtained.

Mushrooms are passed through the meat grinder and mixed with mashed vegetables, chopped greens, crushed garlic cloves, salt and pepper. After all the ingredients are well mixed, add the four tablespoons of breadcrumbs or flour. Mix the whole composition well, then let it cool for about 20 minutes.

Heat the oil in a pan, shape the composition into balls, then pass through the breadcrumbs and fry. The meatballs are ready after they have browned on both sides. Good job and good appetite!

Mushroom stew recipe

- one or two cloves of garlic

- 150 ml of tomato juice

- a tablespoon of paprika

- two or three tablespoons of olive oil

Chop the onion and sauté it together with the grated carrot until it takes on a golden hue. Then add the finely chopped garlic. After the onion has hardened, add the chopped mushrooms, spices and tomato juice, and let it simmer for about 10 minutes. Finally, sprinkle a little parsley. Good job and good appetite!

Recipe for Pleurotus mushrooms browned in butter with garlic and parsley

- 600 grams of Pleurotus mushrooms

- three or four cloves of garlic

For starters, sauté the mushrooms in cold water and cut them into strips. Then melt the butter in a pan and add the mushrooms, salt and pepper. All ingredients are left to brown for about 20 minutes. When ready, add garlic and chopped parsley. Good job and good appetite!

Mushroom stew with onion in a jar

This year, from so many rains, there were plenty of mushrooms in the forests of my native village, so I allowed myself to prepare mushroom stew with onion in a jar for the winter.

I only made a few stew jars, but they will be a delight in winter, especially during Lent.

However, the mushroom stew is very filling, compared to other mushroom stews.

This stew is similar to this one Mushroom stew with onion and dill, previously prepared, but the dill is missing, which we will add during serving.

In winter, we open the jar, heat the contents, season the taste with the necessary ones and add dill.

It will be the most delicious preserve, in my opinion, and then it will follow Zacusca de ghebe, which I hope to prepare this year as well.

Mushroom stew - fasting

Mushrooms are one of the healthiest and most nutritious vegetables you can eat during Lent. They are full of nutrients and vegetable proteins, are versatile and have the advantage that they can be cooked in a lots of ways.

Mushrooms are on the market all year round, they are affordable and you can go to any type of mushroom you like, from ordinary mushrooms, peacocks to yellows, pleurotus, etc.

Mushroom stew which we propose to you today is delicious, it is easy to make and can be an excellent meal or dinner, whether you are fasting or not. It goes perfectly with polenta, puree or rice and, for an optimal taste, we suggest you use fresh mushrooms, not canned.

  • 500 g mushrooms
  • 2 onions
  • 2 cloves of garlic
  • 1 red kapia pepper
  • 3-4 tablespoons oil
  • 150 ml of tomato sauce
  • salt
  • pepper
  • green parsley (optional)

Wash and peel the mushrooms and cut them into halves or quarters, depending on how big they are.

Chop the onion, pepper and garlic and fry them in oil until soft. Add salt and pepper and add the mushrooms. Mix well and cook over medium heat for another 5 minutes, or until the mushrooms lose volume and the water they have left evaporates.

When the water in the bowl has dropped, you can put the tomato paste. Stir and simmer for 15 minutes. If you think the tomato paste is too thick, add a little more water.

When the sauce has dropped enough, the mushroom stew is ready. Turn off the heat and sprinkle with freshly chopped parsley.

Serve with polenta, puree or rice.

You have to see it too.