Ingredients
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6 oz Bacon
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3 oz Shallots
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2 lbs Mushrooms
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2 Tbsp Fresh Parsley
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1 tsp Salt
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¼ tsp Freshly Ground Black Pepper
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1 Tbsp A.P. Flour
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10 oz Sour Cream
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1 Tbsp Fresh Parsley
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Salt
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Black Pepper
Directions
Stews, soups, and ragouts are typical foods found on the Romanian table, because these mostly Slavic people have a strong connection to their past. A dish such as this would traditionally be served with ma˘ma˘ liga˘ (next recipe), the polenta-like dish made from coarse cornmeal, which is a staple in Romanian cuisine.
Steps
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1
Done
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Place a sauté pan large enough to hold all of the ingredients over a medium-low flame to heat. |
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2
Done
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Once the pan gets hot, add the bacon and slowly render it to yield lightly crisped and browned bacon with little remaining fat. |
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3
Done
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Once the bacon has rendered, add the shallots to the pan and continue to cook over the medium-low fl ame until the shallots become translucent and soft. |
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4
Done
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Once the shallots have been cooked, add the mushrooms, parsley, salt, and black pepper to the pan. Turn the heat up to a high flame and brown the mushrooms in the fat from the bacon, making sure to toss the all of the ingredients to ensure even cooking. |
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5
Done
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Once the mushrooms have colored, reduce the heat to a low flame and remove the pan from heat to allow it to cool before proceeding to step 7. |
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6
Done
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In a small mixing bowl, combine the A.P. flour and the sour cream, and whisk together to combine completely. |
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7
Done
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Once the pan with the mushrooms has cooled, temper the sour cream mixture into the pan. Slowly heat up the mixture, and add parsley. |
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8
Done
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Adjust seasoning, if necessary, and serve. (This dish would typically be served with ma˘ma˘liga˘; see the following recipe.) |
