Tochitura cu ciuperci/ Romanian mushrooms "tochitura"

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Tochitura... o mancare romaneasca (sper ca de asta nu mai are nimeni nici un dubiu) care se face diferit in diferite zone ale tarii, si la noi in Oltenia nu se face deloc :) De obicei are carne, ficat si/sau alte ingrediente. A mea nu are carne, ci numai ciuperci.

Probabil ca se vor gasi voci care vor spune ca nu asa se face tochitura, dar romaneasca este, aroma de tochitura are si servita cu mamaliga este. Nu este facuta nici ca in Ardeal, nici ca in Moldova, nici ca in Dobrogea. Este facuta ca la mine acasa. Asa ca, ramane stabilit, este tochitura :)

Urmarind o alta provocare (de data asta este vorba de recompense materiale) din revista Food Network, am pregatit tochitura de fata cu ciuperci. Ramane de vazut daca o sa castig ceva, si daca nu, am facut o mancare buna, si cu ocazia asta o sa fac mancarea romaneasca putin mai cunoscuta.

Ingrediente:

1/2 ceapa mica taiata solzisori
aprox 1/2 cana ardei gras rosu sau galben taiat felii
aprox 100 gr ciuperci Shiitake
aprox 80 gr ciuperci stridie
1 lingurita pasta de rosii
1/2 cana (100 ml) vin alb
2 catei de usturoi dat pe razatoare
cimbru proaspat
2-3 linguri de ulei
sare si piper proaspat macinat
1 lingura patrunjel tocat

Pentru servit:

mamaliga calda*
1 ou ochi
branza feta data pe razatoare

Ciupercile nu le-am spalat, numai le-am sters putin cu un servet umed. Pe cele stridie le-am rupt fasii, cu codite cu tot, iar pe cele Shiitake le-am taiat felii, fara codite.

Se incinge intr-o tigaie uleiul, se adauga ceapa si ardeiul si se calesc pana se rumenesc. Se adauga ciupercile si calesc si ele pana se rumenesc, mestecandu-se din cand in cand (tigaia nu trebuie sa fie aglomerata). Intre timp se adauga un praf de sare si piper. Cand ciupercile s-au rumenit, se adauga vinul si se stinge tigaia, apoi se pune pasta de rosii si se gateste pana cand vinul este evaporat si se formeaza un sos (daca vi se pare prea gros, adaugati 2-3 linguri de apa). Se adauga usturoiul si cimbrul si se gusta pentru sare si piper.

Pentru servit, se pune mamaliga pe o farfurie, tochitura deasupra si un ou ochi peste tot. Se presara patrunjel si branza.

Pofta buna!

* Mamaliga am facut-o din 3 cani de apa, 1 lingurita de sare si 1 cana malai. Se pune apa la fiert, si cand incepe sa fiarba se pune sarea si malaiul mestecand cu telul in continuu. Se lasa pana se ingroasa. Va fi moale si se serveste cu lingura.



Tochitura is a Romanian dish, and it’s prepared different in different parts of Romania. In my part of the country Oltenia is not very popular. It usually made with pork and chicken livers, but mine has only mushrooms.

Following a contest from Food Network Magazine, I made this tochitura with mushrooms. It is a prize, and maybe I’m not going to win, but I made a nice and tasty dish, and I hope I made Romanian food known a little.

Ingredients:

½ small onion cut julienne
½ cup red or yellow peppers cut julienne
4 oz Shiitake mushrooms
3 oz Oyster mushrooms
1 tsp tomato paste
½ cup white wine
2 garlic cloves grated
1 tsp fresh thyme
2-3 tbsp oil
Salt and fresh cracked pepper
1 tbsp fresh chopped parsley

It’s served with warm polenta (cornmeal mush)*, 1 over easy egg and shredded feta cheese.

Clean the mushrooms with a damp towel. Tear the oyster mushrooms (including the stems) and slice the Shiitake mushrooms (stems removed).

Heat the oil in a pan (I used my cast iron pan), add the onions and the peppers and sauté until golden brown. Add the mushrooms and sauté until the mushrooms are golden brown too, stirring from time to time (the pan shouldn’t be crowded). Meanwhile add little salt and pepper.

Add the wine and deglaze the pan. Add the tomato paste and cook until the wine evaporates and the mixture forms a sauce (if you think it’s too thick, add 2-3 tbsp water). Add the garlic and thyme and check last time for salt and pepper.

To serve, place warm polenta on a plate, tochitura on top, and an over easy egg on top. Sprinkle parsley and feta cheese over everything.

Enjoy!

*To make the polenta I used 3 cups of water, 1 cup cornmeal and 1 tsp salt. Bring the water to a boil, add the salt and the cornmeal little by little, whisking continuously. Cook until thickens.