During the 40 days leading up to Easter, many Romanians observe Lent, a period when meat consumption is reduced or avoided altogether, especially on Fridays. Even for those who are not particularly religious, this time of year often coincides with the arrival of spring, when lighter, vegetable-based dishes start appearing more often on the table.
This Romanian garlic mushrooms with sour cream sauce recipe is one of those comforting dishes that feels indulgent but is still simple and relatively light, perfect for Lent.
One of the great things about this recipe is its versatility. In Romania, it is often made with gălbiori, a type of chanterelle mushroom with a delicate, slightly nutty flavour. Unfortunately, chanterelles are not always easy to find in supermarkets in the UK, so chestnut mushrooms work perfectly as a substitute.
I love this recipe because it is incredibly easy to prepare and delivers such a bold flavour. And of course, it features plenty of garlic and who doesn’t love garlic?
Ingredients for the Romanian Garlic Mushrooms With Sour Cream Sauce Recipe
This Romanian garlic mushrooms with sour cream sauce recipe uses simple, everyday ingredients that come together beautifully. The star of the recipe is, of course, the mushrooms. You can use chestnut mushrooms, button mushrooms, or even wild mushrooms if you have access to them. In Romania, this dish is often prepared with chanterelles, known locally as gălbiori, which add a subtle nutty flavour.
You will need around 250 grams of mushrooms, cleaned and sliced, alongside garlic and onion. For the sour cream, go for a high content variety. The higher fat content helps create a smooth sauce that doesn’t require additional flour or cornstarch to thicken.
I like to use dill in this dish, but you can use parsley as well.
How to Make Romanian Garlic Mushrooms With Sour Cream Sauce
Start by cleaning the mushrooms and slicing them evenly so they cook at the same rate. Finely chop the onion, garlic, and dill.
Heat a little sunflower oil in a deep frying pan over medium heat. Add the chopped onion and cook it for a few minutes until it becomes soft and translucent.
Next, add the minced garlic and cook for about a minute, stirring continuously so it does not burn. Garlic burns quickly and can turn bitter, so keep the heat moderate.
Add the sliced mushrooms to the pan. Season with salt and a generous amount of freshly ground black pepper. Cook the mushrooms until they release their liquid and become tender, stirring occasionally.
Once the mushrooms are fully cooked, remove the pan from the heat. This is an important step because adding sour cream while the dish is still cooking can cause it to split.
Stir in the sour cream and most of the chopped dill. Mix everything well until the mushrooms are coated in the creamy sauce.
If the sauce feels too thick, add a small splash of milk and stir until you reach your desired consistency.
Serve the mushrooms hot, sprinkled with the remaining dill. They are traditionally enjoyed with warm polenta or crusty bread.
Notes and Tips:
- High-fat sour cream creates a smooth and stable sauce. Lower-fat options may split when mixed into the hot mushrooms.
- If you love garlic, reserve one clove and add it during the last five minutes of cooking. This gives the dish a more intense, fresh garlic aroma.
- If you are using cooking cream or double cream instead of sour cream, you may need to thicken the sauce slightly with a small amount of flour or cornstarch mixed with water.
- Always add the sour cream after removing the pan from the heat. Cooking it further can cause the sauce to separate.
- Chestnut mushrooms work beautifully, but this recipe is excellent with wild mushrooms such as chanterelles if you can find them.
Romanian Garlic Mushrooms With Sour Cream Sauce Recipe – Ciuperci cu Smantana
Ingredients
- 250 gr mushrooms
- 4 tbsp sour cream high fat
- 3 large garlic cloves
- 1 onion
- 1 small bunch fresh dill
- splash of milk optional
- 1-2 tbsp sunflower oil
- salt and pepper to taste
Instructions
- Heat the sunflower oil in a deep frying pan over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the garlic and cook for about 1 minute, making sure it doesn’t burn.
- Add the sliced mushrooms and season with salt and black pepper.
- Cook until the mushrooms soften and release their juices.
- Remove the pan from the heat.
- Stir in the sour cream and most of the chopped dill.
- If the sauce feels too thick, add a small splash of milk and mix until creamy.
- Taste and adjust seasoning if needed.
- Sprinkle the remaining dill on top and serve hot.
FAQ:
Can I make this recipe vegan?
Yes. You can replace the sour cream with a plant-based alternative such as vegan sour cream or cashew cream. The flavour will change slightly but it will still be delicious.
What mushrooms work best for this recipe?
Chanterelles are traditional in Romania and give the dish a wonderful flavour. However, chestnut mushrooms, button mushrooms, or even a mix of wild mushrooms work very well.
Can I prepare this dish in advance?
It’s best served fresh, but you can prepare it a few hours in advance and gently reheat it. If reheating, do so on low heat and add some milk. Avoid boiling to prevent the sauce from splitting.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a splash of milk if the sauce becomes too thick.
For more similar traditional Romanian vegetarian recipes, check out my recommendations below:
- Traditional Romanian Vegan Stuffed Peppers
- Romanian Vegetable Stew Recipe
- Romanian Fried Cheese Recipe
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