Ingredients with Measurements:
- 1 lb. mushrooms, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 1/2 cup heavy cream
- 1 tbsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 2 tbsp. butter
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
2. Add chopped onion and sauté for 2-3 minutes until softened.
3. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
5. Add chopped red bell pepper and cook for another 3-4 minutes until softened.
6. Add canned diced tomatoes, paprika, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
7. Reduce heat to low and let the mixture simmer for 10-15 minutes until the sauce thickens.
8. Stir in heavy cream and chopped fresh parsley. Cook for another 2-3 minutes until the sauce is heated through and creamy.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing and simmering, low heat for adding cream and parsley.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 190
Total fat: 15g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 350mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 6g
Protein: 5g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as button, cremini, or shiitake.
- Instead of canned diced tomatoes, you can use fresh diced tomatoes or tomato sauce.
- If you don't have heavy cream, you can use half-and-half or whole milk.
- Fresh herbs can be used instead of dried herbs, but use 3 times the amount.
Variations:
- Add cooked chicken or shrimp to make it a heartier meal.
- Use vegetable broth instead of cream for a vegan version.
- Add a pinch of red pepper flakes for a spicy kick.
- Top with grated Parmesan cheese before serving.
Tips and Tricks:
- Don't overcrowd the pan when sautéing the mushrooms, or they will release too much moisture and won't brown properly.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan when adding the canned tomatoes. This will add extra flavor to the sauce.
- Taste and adjust the seasoning as needed before adding the cream and parsley.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in individual bowls or on a large platter. Garnish with fresh parsley or grated Parmesan cheese.
Garnishes:
Fresh parsley, grated Parmesan cheese, red pepper flakes.
Pairings:
Serve with crusty bread, rice, or pasta.
Suggested Side Dishes:
Roasted vegetables, green salad, garlic bread.
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of chicken or vegetable broth to thin it out.
Food Safety Advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw mushrooms.
- Store leftovers promptly in the refrigerator.
Food History:
Ostropel is a traditional Romanian dish that typically features chicken or pork cooked in a tomato-based sauce with onions, garlic, and paprika. This recipe puts a vegetarian spin on the classic dish by using mushrooms instead of meat.
Flavor Profiles:
Savory, creamy, tangy, slightly sweet.
Serving Suggestions:
Serve as a main dish or as a side dish. Goes well with bread, rice, or pasta.
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Region: Romanian