Fasting Mushroom Ciulama with Coconut Milk | Ciulama cu ciuperci și lapte de cocos
Ingredients
Instructions
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Prepare the Mushrooms
- Clean 300 grams of mushrooms with a napkin and slice them thinly.
- Finely chop the garlic and sprinkle it over the mushrooms along with salt. Let them sit and fry in their own juices for a few minutes.
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Prepare the Vegetables
- Finely chop 1 large onion, and 1 red and 1 green bell pepper (you can use any color of bell pepper you prefer).
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Cook the Mushrooms
- Once the mushrooms have released their moisture and started to turn golden, transfer them to a bowl and set them aside.
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Sauté the Vegetables
- In the same pan, add 3-4 tablespoons of olive oil and sauté the chopped onion and peppers along with a sprig of rosemary.
- Cook the vegetables for a few minutes until they soften.
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Make the Sauce
- Add 1 tablespoon of tomato paste and cook for another minute.
- Pour in 400 grams of coconut milk from the can and stir well.
- Season with salt, black pepper, and paprika. Allow the sauce to simmer and reduce.
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Combine the Mushrooms
- Return the sautéed mushrooms to the pan with the sauce and mix everything together. Let the mixture simmer for a few more minutes to combine the flavors.
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Serve
- Once the sauce has thickened to your liking, remove from heat.
- Serve the fasting mushroom chulamaua with mashed potatoes and pickles for a delicious meal.
