Romanian Ragout of Mushrooms (Guiveciu De Ciuperci)
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Ingredients
| 5 | bacon slices, chopped | | 1 bunch | of scallions, trimmed and chopped | | Chopped parsley | | Salt and pepper | | 2 lbs. | whole mushrooms | | 1 tbsp. | flour | | 1 cup | sour cream or | | yogurt |
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Instructions
Heat a shallow pan, add the bacon and fry it until the fat runs freely. Add the scallions, parsley, salt and pepper. Cover and simmer for a few minutes, then add the whole mushrooms, cover again and continue simmering for 10 minutes.
Beat the flour into the sour cream and gradually pour this mixture over the mushrooms. Stir gently and cook until the mushrooms are tender.
Author's Comments
In Rumania this ragout is served as a main dish, often with the cornmeal staple, mamaliga. All types of mushroom can be used and if scallions are not available, use coarsely chopped onion.
Bon Appetit Country Cooking, Regional and traditional recipes of Europe and North America.