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Fasting Mushroom Ciulama with Coconut Milk | Ciulama cu ciuperci și lapte de cocos

Ingredients
  • 300 grams of mushrooms (cleaned and sliced)
  • 4-5 cloves of garlic (finely chopped)
  • 1 large onion (finely chopped)
  • 1 red bell pepper (chopped)
  • 1 green bell pepper (chopped)
  • 3-4 tablespoons of olive oil
  • 1 sprig of rosemary
  • 1 tablespoon of tomato paste
  • 400 grams of coconut milk (from a can)
  • Salt (to taste)
  • Black pepper (to taste)
  • Paprika (to taste)
Instructions
  1. Prepare the Mushrooms
    1. Clean 300 grams of mushrooms with a napkin and slice them thinly.
    2. 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.
  2. Prepare the Vegetables
    1. Finely chop 1 large onion, and 1 red and 1 green bell pepper (you can use any color of bell pepper you prefer).
  3. Cook the Mushrooms
    1. Once the mushrooms have released their moisture and started to turn golden, transfer them to a bowl and set them aside.
  4. Sauté the Vegetables
    1. In the same pan, add 3-4 tablespoons of olive oil and sauté the chopped onion and peppers along with a sprig of rosemary.
    2. Cook the vegetables for a few minutes until they soften.
  5. Make the Sauce
    1. Add 1 tablespoon of tomato paste and cook for another minute.
    2. Pour in 400 grams of coconut milk from the can and stir well.
    3. Season with salt, black pepper, and paprika. Allow the sauce to simmer and reduce.
  6. Combine the Mushrooms
    1. 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.
  7. Serve
    1. Once the sauce has thickened to your liking, remove from heat.
    2. Serve the fasting mushroom chulamaua with mashed potatoes and pickles for a delicious meal.
Read it online: https://yummy.expert/recipe/fasting-mushroom-ciulama-with-coconut-milk-ciulama-cu-ciuperci-si-lapte-de-cocos/