Mushroom ciulama is one of those traditional Romanian recipes that impresses with both simplicity and flavor. Creamy and aromatic, this dish is prepared with tender mushrooms sautéed with onion, then combined with a fine white sauce made from milk and flour, which gives it a velvety consistency. This preparation brings to the table the authentic taste of homemade Romanian food, enriched with simple yet unforgettable flavors.
The ciulama is perfect when served with steaming hot polenta or fresh bread, which balance and complement the silky texture of the sauce. With a touch of freshness from chopped parsley, this traditional dish manages to be both nourishing and comforting, making it ideal for family meals. Mushroom ciulama remains an essential recipe for lovers of Romanian cuisine who want to bring to their plate a dish that is simple, yet full of authentic flavor.
Here is the complete recipe for mushroom ciulama, a creamy and delicious Romanian preparation, perfect for a comforting meal.
Ingredients
500 g mushrooms (champignon, porcini, or forest mushrooms, depending on preference)
1 large onion
3-4 tablespoons oil or butter (depending on taste)
2-3 tablespoons flour
500 ml milk or vegetable stock (for a more intense flavor)
150 ml sour cream (optional, for extra creaminess)
Salt and pepper, to taste
1 bunch fresh parsley, chopped
Instructions
Step 1: Preparing the Mushrooms Clean and cut the mushrooms into slices or cubes, according to preference. In a large pan, heat the oil or butter and add the finely chopped onion. Sauté the onion over low heat until it becomes golden and soft.
Step 2: Cooking the Mushrooms Add the mushrooms to the pan over the onion and cook them until the liquid they release evaporates and the mushrooms begin to brown slightly. Season with salt and pepper to taste.
Step 3: Preparing the Sauce Sprinkle the flour over the mushrooms and mix well to incorporate it evenly. Let it cook for 1–2 minutes, until the flour is lightly toasted. Gradually pour in the milk or vegetable stock, stirring continuously to prevent lumps. Simmer the sauce over low heat until it thickens and reaches a creamy texture. For extra creaminess, add the sour cream towards the end and stir well to incorporate it into the sauce.
Step 4: Finishing Taste and adjust with salt and pepper, if necessary. Finally, sprinkle freshly chopped parsley on top for a touch of freshness and aroma.
Serving Suggestions
Mushroom ciulama is best served hot, alongside polenta or fresh bread. This dish is particularly delicious and perfect for family meals, offering an irresistible combination of authentic Romanian flavors and a comforting creamy texture. Enjoy!
Why is mushroom ciulama so appreciated in Romanian cuisine?
Mushroom ciulama is beloved because of its combination of simplicity and flavor. The taste of tender mushrooms, complemented by a creamy sauce, makes this dish perfect for comforting meals. It is easy to prepare and suitable for different occasions, whether as a fasting dish (without sour cream) or for regular days.
What types of mushrooms can be used for this recipe?
The most common choice is champignon mushrooms, but porcini or forest mushrooms, such as chanterelles, add extra aroma and authenticity. If you use wild mushrooms, make sure they are edible and thoroughly cleaned.
How can lumps in the sauce be avoided?
To prevent lumps, sprinkle the flour evenly over the mushrooms and mix it well before adding the liquid. Add the milk or vegetable broth gradually, stirring continuously with a whisk or wooden spoon to achieve a smooth texture.
What can be used instead of milk for a fasting version?
In the fasting version, milk can be replaced with vegetable stock or a creamy plant-based milk, such as almond or oat milk. These alternatives provide a delicate taste while preserving the creamy texture of the ciulama.
How can the flavor of the ciulama be intensified?
You can add a few crushed garlic cloves while sautéing the onion or include a splash of dry white wine while cooking the mushrooms. Also, using porcini or other wild mushrooms will enhance the richness of the flavor.
What are the best side dishes for mushroom ciulama?
Hot polenta is the traditional side dish, but ciulama can also be served with fresh bread, rice, or pasta. Polenta absorbs the creamy sauce perfectly, providing a complete culinary experience.
How can mushroom ciulama be stored and reheated?
It can be stored in the refrigerator in an airtight container for 2–3 days. Reheat it on low heat on the stove, adding a little milk or water to maintain its creamy texture.
What regional variations exist for mushroom ciulama?
In some regions, sour cream is considered essential, giving the sauce a unique creaminess, while in others, only flour and water are used for a simpler version. In mountain areas, ciulama is often prepared with wild mushrooms and butter for a richer taste.
How can the recipe be adapted for a vegetarian or vegan diet?
For a vegan version, use plant-based milk instead of regular milk and olive oil instead of butter. Avoid sour cream or replace it with a plant-based sour cream, while still keeping the dish delicious and creamy.
How can mushroom ciulama be transformed into a more complex dish?
Add chicken breast cut into small pieces or crispy bacon to create a more substantial dish. Additionally, ciulama can be used as a sauce for pasta or boiled potatoes, transforming it into a more sophisticated main course.
