Tocanita de ciuperci / Mushroom stew

Aceasta tocanita de ciuperci este un „comfort food” care ma trimite inapoi in copilarie :) Am descoperit ca putin vin adaugat ii confera o aroma delicioasa. Mai e cazul sa va zic ca acest fel de mancare trebuie neaparat servit cu mamaliguta fierbinte? Ma gandeam eu :D Yummy!

Ingrediente (2 portii):

• 500g ciuperci champignon
• 2 lg ulei de masline
• 1 ceapa rosie
• 3 catei de usturoi
• 1 morcov
• 300ml suc de rosii
• 100ml vin alb
• o foaie de dafin
• sare si piper dupa gust

Tocam ceapa si cateii de usturoi, le calim in uleiul de masline pana ceapa devine sticloasa. Adaugam morcovul rondele si ciupercile curatate si taiate pe lung.

Mie imi plac taiate mai mari, dupa cum se vede in poza :) Turnam sosul de rosii, vinul alb, adaugam foaia de dafin, sare si piper. Punem capacul pe cratita si lasam mancarea la foc potrivit cam jumatate de ora, pana sosul scade. Servim cu mamaliguta. Pofta mare!

ENGLISH VERSION

This mushroom stew is a „comfort food” that sends me right back to childhood :) I discovered that adding a little wine gives it a wonderful flavor. I guess there’s no need for me to say that this dish must be served with hot polenta on the side, right? :) I thought so :D Yummy!

Ingredients (2 servings):

• 500 g champignon mushrooms
• 2 tbsp olive oil
• 1 red onion
• 3 cloves of garlic
• 1 carrot
• 300 ml tomato juice
• 100 ml white wine
• 1 bay leaf
• salt and pepper to taste

Chop the onion and garlic, saute them in the olive oil until the onion becomes slightly transparent. Add the sliced carrot and roughly chopped mushrooms. I large them cut in large chunks, as you can see in the photo :) Pour the tomato juice, add the bay leaf and season with salt and pepper. Cover the pot and let it cook for about 30 min, until the sauce reduces. Serve with polenta. Enjoy!