3. •
Mushrooms – Gods’ gifts or
Devil’s creations, they have
always stirred any gourmet’s
appetite. The ancients invented
all kind of legends about this
funny vegetable – be it with a
chubby or slim foot or a pretty
hat like a sophisticated lady.
They seem to have appeared
even in cave paintings or other
types of human artistic
creations, all of them
emphasizing how fascinated the
ancient civilizations were
regarding this vegetable which
was attributed various powers,
even supernatural ones. It is
said that, when you eat
mushrooms, both your body and
soul strengthen.
4. •
It is a true science to make the difference between the edible and
non-edible mushrooms and the Romanians have always proved
themselves to be genuine experts in this sense. The mushrooms
are highly appreciated by our people and that is why our cuisine
is incredibly rich in dishes based on them.
5.
6. •
We have plenty of recipes
having mushrooms as main
ingredients: balls (chiftelute),
stews (paparica / ciulama),
soups and many other
delicious specialities.
7.
8.
9. Out of the numerous such recipes, we have found a very appetizing one in Radu
Anton Roman’s gastronomy book – “Romanian dishes, wines and traditions”
10. Mushroom borsch
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“Though extremely savory and creamy, this soup recipe has come to
be almost forgotten on the valleys of the Moldavian streams.
Whenever I happen to host a foreigner, I never miss the chance to
cook him a mushroom borsch – there’s no doubt he will get crazy with
pleasure.
1 kg of the most delicious mushrooms such as flaps, boletus and black
earth mushrooms, 1 parsnip, 1 parsley root, 1 small celery, 2 onions, 2
carrots, 500 ml of meat broth, 1 capsicum, 1 l of fresh borsch, 1 cup of
sour cream, 1 egg, 1 bunch of lovage or other greens, salt and pepper.
Clean and chop the vegetables. Let them boil for half an hour into 2 l
of water with a little salt.
Wash the mushrooms, cut them into thin slices and let them boil for
another half an hour. The borsch has to be separately boiled and then
added to the soup.
Beat the eggs with the cream, then add the greenery and the pepper.
When the soup has lessened to 1 l, add the salt and the beaten egg
with cream. Then remove from fire. “
Bon appétit!
11. RUSTIC POLENTA
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Ingredients
1 l of water
500gr of corn flour
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A teaspoon of salt
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Cooking mode
Boil the water with the salt in a 4 l pot.
When the water starts boiling, add progressively half of the corn flour,
stirring continuously. Let it simmer on slow fire until it turns creamy (this
is called “pasat” in Romanian). Then add in rain the rest of the corn flour,
stirring continuously. Let it further boil depending on how hard you want it
to be. Flip it on a serving platter and serve it hot with different dishes such
as cabbage rols, chicken with cream, fish with garlic dressing, fish brine,
fried sausages etc.
We use to flip it on a wooden platter and cut it with a thread instead of a
knife. You can also boil freshly milked milk into the pot which was not
washed of the remained polenta .
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12. Thank You!
Cum le gătesc ciobanii...
• 1,5 kg de ciuperci cu părăria mare;150 g slănină
afumată;200 g branză de burduf; 150 g urdă.
• Se spală ciupercile temeinic și se așează într-o tavă. Se
tocă mărunt piciorușul ciupercilor care e ațos, și slănina.
Se framanta urda cu brânza.
• Se pune in pălării mai întâi tocătura, apoi amestecul de
brînză. Se piperează. Se frig pe jar slab, sau chiar pe
spuză, cu foarte puțină apă pe fundul tăvii, până se
rumenește brânza.
• Nu-i trebuie multă imaginație ciobanului din Hațeg, sau
din Vrancea, aflat în vârf de munteși în august ploios, ca
să-și prepare mâncarea. Ciuperci și brânză are landemână, asta manâncă...Dar ce bea, asta-i întrebarea?
Ce bea el in pustietate și înfrățit cu lupii? Rar, cate un gât
de țuică, cel mai des apă de izvor...
