This Transylvanian Mushroom Stew (Tocanita de Ciuperci) is an easy yet delicious vegetarian dish that mushroom lovers will enjoy. It is cheap, hearty, flavorful, and ready in under 20 minutes. Transylvanians serve it with polenta or pasta. Pickles are a must in my house with this.
Mushroom Stew is one of my favorite vegetarian comfort foods. Not just because it tastes good, but every time I need something quick, I make this. My dad loves mushrooms so much that growing up, we always went to the closest forest to pick them. So, mushrooms have always been in our pantry, and we have always enjoyed eating them.
We can make many dishes with mushrooms, but this one is the most popular yet. This is also a good vegetarian alternative when you must change things for a vegetarian guest.
My favorite side to serve it is polenta and pasta. Romanian polenta (Mămăligă) is one of the staple foods that it’s worth trying if you want a taste of the traditional Transylvanian food culture. Check the recipe above and make this creamy polenta.
Do you like mushrooms? Then try this smothered chicken with mushroom Texas Roadhouse style. Cheesy, flavorful grilled chicken with our buttery mushroom. The garlic mushroom recipe is another favorite of mine. So much flavor in there and it goes with so many dishes.
Why You’ll Love this Mushroom Stew (Tocanita de Ciuperci)
- comfort food
- easy-to-follow instructions
- quick to make. Less than 20 minutes
- flavorful creamy stew
- serve with polenta
- traditional dish
Some people like to add different vegetables to the stew, like carrots or potatoes… but this one is a simple recipe, without additional vegetables. Sometimes simple recipes are the ones people like the most.
Ingredients
For this recipe, we only need a handful of ingredients.
- Mushrooms
- White Onion – chop up the onions.
- Garlic – minced the garlic. Gives a good aroma to the dish.
- Vegetable Oil – for sautee the onions
- Paprika Powder – Transylvanian dish can’t go without it. 😉
- Sour Cream – THE ingredient to make it creamy
- All-Purpose Flour – gives thickness to the stew. The sour cream and the flour mixture will make the stew creamy and rich.
- Chicken Bouillon Powder – you can add Vegetable bouillon powder too
- Parsley – chopped parsley is the best. Some people add dill instead.
- Salt and Pepper
- Water – this is optional. If you want more stew, add more water.
Instructions
Clean the mushrooms, then cut them into little pieces (or buy them already cut). Heat a large skillet over medium heat, then heat the oil.
Sautee the diced white onion, then add the minced garlic. Make sure the garlic doesn’t burn.
Add the mushrooms to the sauteed onion, add the paprika powder on low heat, and cover the skillet.
When the mushrooms softened add the chicken bouillon powder, ground black pepper, and soft to taste. Stir it well.
Mix the sour cream and the flour until you get a creamy consistency. Pour and stir the mixture into the stew. If you want more stew add a little bit more water.
Simmer until it thickens add the chopped parsley (or dill) and simmer for 3 more minutes.
Serve it hot with polenta or pasta and homemade pickles, like us, Transylavians do. Enjoy.
Common Questions
How to clean mushrooms?
Brush off dirt with a paper towel or rinse them quickly under cold water, then pat them dry with a paper towel immediately. Avoid soaking them in water for extended periods, to prevent them from becoming too soggy.
How to store this Transylvanian Tocanita de ciuperci?
Mushroom Stew will keep in the fridge for three to four days, or up to six months in the freezer. Cover tightly and place it in the fridge or freezer.
Leftovers
I always said the leftovers are the best. Warm it up in a small frying pan, add additional water if it’s too thick.
Transylvanian Mushroom Stew
Ingredients
- 16 oz mushrooms sliced
- 1 white onion diced
- 2 cloves of garlic minced
- 2 tbsp vegetable oil
- 1 tbsp paprika powder
- 2 tbsp sour cream
- 1 tsp all-purpose flour
- 1 tsp chicken bouillon powder
- 1 tbsp parsley or dill
- salt and pepper to taste
- ⅓ cup water optional
Instructions
- Clean the mushrooms, then cut them into little pieces (or buy them already cut).16 oz mushrooms
- Heat a large skillet over medium heat, then heat the oil.2 tbsp vegetable oil
- Sautee the diced white onion, then add the minced garlic. Make sure the garlic doesn't burn.1 white onion, 2 cloves of garlic
- Add the mushrooms to the sauteed onion, add the paprika powder on low heat, and cover the skillet.1 tbsp paprika powder
- When the mushrooms softened add the chicken bouillon powder, ground black pepper, and soft to taste. Stir it well.1 tsp chicken bouillon powder, salt and pepper to taste
- Mix the sour cream and the flour until you get a creamy consistency. Pour and stir the mixture into the stew.1 tsp all-purpose flour, 2 tbsp sour cream
- If you want more stew add a little bit more water. Simmer until it thickens add the chopped parsley (or dill) and simmer for 3 more minutes.⅓ cup water, 1 tbsp parsley
- Serve it hot with polenta or pasta and homemade pickles, like us, Transylavians do. Enjoy.
Ioana
Such an easy dish. I made pasta with it and bought some good pickles and bum. It was really delicious!