Romanian Marinated Mushrooms Recipes

ROMANIAN MUSHROOMS IN TOMATO SAUCE

Steps:

• Small mushrooms, leave whole.
• Slice the big ones into large pieces with the stems intact.
• Heat the oil in a large saucepan over medium heat.
• Add the onion and garlic and sauté until soft and translucent, 5 to 10 minutes.
• Add the mushrooms and saute until slightly tender, about 15 minutes.
• Stir in the paprika and saute for 1 minute.
• Add the tomatoes, oregano, salt, and sugar, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
• Add the wine and chili and simmer until the mushrooms are tender and the sauce thickens, about 20 minutes.
• Serve warm as an accompaniment to mamaliga (cornmeal mush) or pasta.

ROMANIAN MARINATED MUSHROOMS

Steps:

• Saute mushrooms in 1/4 cup olive oil until just tender.
• Drain the mushrooms, toss with lemon juice and transfer to a bowl.
• Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
• Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
• Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
• Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
• Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
• Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
• Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
• Garnish with lemon wedges and parsley.