Mamaliga cremoasa cu ciuperci sotate in bere. Mamaliga fina, delicioasa cu sos de mix de ciuperci sotate in bere cu ceapa caramelizata, desavarsita cu aroma de cimbru si servita alaturi de oua fierte moi. Aceasta mamaliga este incredibil de cremoasa, untoasa si aromata, completata perfect de ciuperci sotate in bere neagra. Deci, daca sunteti in cautarea unei cine simple si delicioase, nu mai stati pe ganduri. Atat de multe texturi și arome satisfacatoare intr-o singura farfurie!

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

Pentru mamaliga cremoasa / For the creamy polenta

• 400 ml lapte / 400 ml milk
• 350 ml apa / 350 ml water
• 250 grame malai / 250 grams cornflour
• 120 grame parmezan / 120 grams parmesan
• 50 grame unt / 50 grams butter
• Sare / Salt

Pentru sosul de ciuperci / For the mushrooms sauce

• 500 grame mix de ciuperci proaspete / 500 grams fresh mushrooms
• 1 ceapa / 1 onion
• 2 catei de usturoi / 2 garlic cloves
• 100 ml bere neagra / 100 ml dark beer
• 100 ml apa / 100 ml water
• 1 lingurita amidon / 1 teaspoon starch
• 50 grame unt / 50 grams butter
• 1 lingura ulei de masline / 1 tablespoon olive oil
• 1 lingurita cimbru / 1 teaspoon thyme
• Sare / Salt
• Piper / Pepper

Pentu a ne bucura de gustul mamaligii fierbinti, vom incepe a pregati aceasta reteta cu sosul de ciuperci. Eu am ales ciuperci brune Champignon, Pleurotus si Shimeji. Curatam bine ciupercile si le taiem in felii subtiri.

Intr-o tigaie incalzim uleiul de masline si untul. Adaugam ciupercile si calim la foc mare timp de 10 minute. Adaugam apoi ceapa si usturoiul tocate marunt, cimbrul, sarea si piperul. Continuam sa gatim 2 minute si adaugam berea neagra si amidonul dizolvat in apa. Gatim la foc mare timp de 10 minute pana obtinem ciuperci sotate intr-un sos contistent.

Pentru mamaliga eu am folosit Tefal One Pot insa urmand aceiasi pasi se poate gati in mod traditional prin cresterea timpilor de gatire. Asadar punem in One Pot malaiul, sarea, laptele si apa calda. Alegem programul „Oatmeal” pentru 8 minute. La expirarea timpului, depresurizam si adaugam untul si parmezanul, amestecand energic.

Impartim mamaliga cremoasa in 4 farfurii, adaugam deasupra sosul de ciuperci si cate 2 oua fierte moi. Presaram cu cimbru si servim cu multa pofta.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut Mamaliga cremoasa cu ciuperci sotate in bere, va invit sa incercati si:

English version

Creamy Polenta with Beer Sautéed Mushrooms

Creamy polenta with mushrooms sauteed in beer. Fine, delicious polenta with mushroom mix sauce sauteed in beer with caramelized onions, perfected with the aroma of thyme and served with soft boiled eggs. This polenta is incredibly creamy, buttery and aromatic and perfectly complemented by mushrooms sauteed in dark beer. So, if you are looking for a simple and delicious dinner, stop thinking about it. So many satisfying textures and flavors in one plate.

In order to enjoy the taste of hot polenta, start preparing this recipe with the mushroom sauce. I chose brown Champignon mushrooms, Oyster mushrooms and Shimeji mushrooms. Clean the mushrooms well and cut them into thin slices.

Heat the olive oil and butter in a pan. Add the mushrooms and cook over high heat for 10 minutes. Then add finely chopped onion and garlic, thyme, salt and pepper. Continue to cook for 2 minutes and add the dark beer and the starch dissolved in the water. Cook over high heat for 10 minutes until you get sauteed mushrooms in a thick sauce.

For the polenta, I used Tefal One Pot, but following the same steps, it can be cooked in the traditional way by increasing the cooking times. So put the cornflour, salt, milk and hot water in One Pot. Choose the „Oatmeal” program for 8 minutes. At the end of the time, depressurize and add the butter and Parmesan, mixing vigorously.

Divide the creamy polenta in 4 plates, add the mushrooms sauce and 2 soft-boiled eggs each. Sprinkle with thyme and serve with relish.

You can find the video details of the recipe here.

If you liked the Creamy polenta with mushrooms sauteed in beer, I invite you to try Chicken giblets and liver stew, Inspired dishes from old time or Romanian pastrami with polenta cream.

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