Ingredients with Measurements:
- 2 cups of yellow cornmeal
- 6 cups of water
- 1 teaspoon of salt
- 1/2 cup of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of mushrooms, sliced
- 1 cup of sour cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Gradually add 2 cups of yellow cornmeal to the boiling water, stirring constantly with a wooden spoon.
4. Reduce the heat to low and continue stirring the mixture for 15-20 minutes until it thickens and pulls away from the sides of the pot.
5. Remove the pot from the heat and let it cool for a few minutes.
6. In a skillet, melt 1/4 cup of butter over medium heat.
7. Add 1 chopped onion and 2 minced garlic cloves to the skillet and sauté until the onion is translucent.
8. Add 1 pound of sliced mushrooms to the skillet and sauté until they are tender.
9. Season the mushroom mixture with salt and pepper to taste.
10. In a separate skillet, melt 1/4 cup of butter over medium heat.
11. Cut the mămăligă into squares and place them in the skillet.
12. Fry the mămăligă squares until they are golden brown on both sides.
13. To serve, place a mămăligă square on a plate, top it with a spoonful of the mushroom mixture, and a dollop of sour cream.
14. Repeat the layers until all the ingredients are used up.
15. Garnish with chopped parsley or chives.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Boiling water
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 40g
- Protein: 8g
Substitutions for ingredients:
- White cornmeal can be used instead of yellow cornmeal.
- Vegetable oil can be used instead of butter.
- Button mushrooms can be used instead of sliced mushrooms.
Variations:
- Add cooked bacon or sausage to the mushroom mixture for a meatier version.
- Top the mămăligă with grated cheese before adding the mushroom mixture and sour cream.
Tips and tricks:
- Use a wooden spoon to stir the mămăligă to prevent it from sticking to the pot.
- To make the mămăligă squares easier to handle, let them cool before frying them.
Storage instructions:
- Store the leftover mămăligă and mushroom mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the mămăligă squares and mushroom mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the mămăligă in a stack with the mushroom mixture and sour cream on top.
- Arrange the mămăligă squares in a circle on a plate and spoon the mushroom mixture in the center.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Grilled chicken
Troubleshooting advice:
- If the mămăligă is too thick, add a little more water to the pot and stir until it reaches the desired consistency.
- If the mămăligă is too thin, add a little more cornmeal to the pot and stir until it thickens.
Food safety advice:
- Make sure the mămăligă and mushroom mixture are heated to an internal temperature of 165°F before serving.
Food history:
- Mămăligă is a traditional Romanian dish made from cornmeal. It is similar to polenta and is often served as a side dish with meat or vegetables.
Flavor profiles:
- The mămăligă is savory and slightly sweet, while the mushroom mixture is earthy and rich. The sour cream adds a tangy note to the dish.
Serving suggestions:
- Serve the mămăligă as a main course with a side salad or roasted vegetables.
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Region: Romanian