Tocanita Cuiperci (Mushroom Stew)
Tocanita Cuiperci is a Romanian vegetarian mushroom sauce. It is eaten with mamaliga, mashed potatoes or rice and is a wonderful alternative, if you want to reduce your meat intake.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 portions 1x
- Category: European
- Method: Pan
- Cuisine: Romanian
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 kg white mushrooms
- 3 yellow onions
- 6 garlic cloves
- 1 bush of parsley
- 150 ml vegetable oil
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1–2 tablespoon Zarzavat (or 2 tomatoes & 2 red bell peppers)
- 20 ml red wine
Instructions
- Wash your mushrooms to get rid of dirt and grit. Cut them into thin strips or tiny pieces.
- Cut your onions into small cubes and peel your garlic cloves.
- In a pot add your vegetable oil and heat it up. Add your onions and fry them until translucent. With a garlic press crush you garlic and add to the onions. Cook only for a minute.
- Add mushrooms, salt, pepper and cook until mushrooms are tender. Add your Zarzavat and wine to the mix and cook for 15-20 minutes to evaporate the alcohol.
- The sauce is done, when there is no liquid left and no taste of alcohol. You will need to taste your sauce, because the salt content varies with Zarzavat.
- Serve with mamaliga or rice.
Find it online: https://thesavourypineapple.com/tocanita-cuiperci/