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Mushroom ciulama with chicken

Mushroom ciulama with chicken

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Wash and cut the chicken breast into suitable pieces, salt, fry in a little oil, then remove and leave in a covered bowl. Finely chop the onion and put it to harden, when it becomes glassy, ​​add the mushrooms (washed, cleaned and cut into slices). The mushrooms will boil in their own juice, when it decreases you can add a little more water. Add the hardened chicken breast over the mushrooms.

Meanwhile, mix in a bowl, sour cream with flour "in the rain", salt and pepper. This mixture is poured over mushrooms and meat. Let it boil for another 10-15 minutes. then add the finely chopped garlic and parsley (or dill)

Good appetite !!!

Mushroom ciulama, with chicken breasts

Ingredients: 8-10 pieces of chicken breasts, 2 kg of champignion mushrooms, 1 red onion, 2-3 tablespoons flour, 2-3 tablespoons extra virgin olive oil, 3-4 cloves crushed garlic, salt, fresh pepper ground, dried tarragon, dried mint.

Difficulty: low | Time: 1h 30 min

Chicken ciulama with mushrooms

When the summer is over, I think the chicken mushroom season begins. I say this because I think of chickens raised in the yard and about now they start cutting them. Otherwise, we can make chicken with sour cream, ciulamale and ostropel when we feel like it.

I just got a chicken raised in the yard and I had to pass it a little through the cream. And to make it even tastier, I added some mushrooms and some vegetables.

All give a guaranteed result, ie a delicious chicken ciulama with mushrooms. This food is loved by young and old alike.


  • 1 chicken
  • 500g sour cream (over 30% fat)
  • 250g mushrooms
  • 2 tomatoes
  • 1 large onion
  • 4-5 cloves of garlic
  • 2 tablespoons oil (butter)
  • 2 tablespoons flour
  • salt pepper
  • 1 bay leaf

Method of preparation:

The chicken is portioned and washed well. It is preferable to have a chicken from a safe source. Those raised in the yard taste much better, but those in stores also go.

Cover the portioned chicken with water, add the bay leaf and put on low heat. When it starts to boil, the foam formed always accumulates. Stir occasionally. The water must be reduced by half. Then the chicken is boiled and the remaining juice is a concentrated chicken soup.

The vegetables are cleaned, washed and chopped. The mushrooms are cut into two or four pieces, depending on the size. I used champignon mushrooms but there are other types (mushrooms, yellows, pigeons, etc.).

Put the oil or butter in a pan. When it has warmed up, add the onion, then the mushrooms, the tomatoes and the garlic. After they have boiled for a few minutes, add the flour and mix. At the end, add the cream and mix all the ingredients.
This composition prepared in a pan is poured over the boiled chicken and mixed lightly so that there are no lumps. Allow the chicken stock with mushrooms to boil a few times.

In the meantime, we make a polenta and enjoy our taste buds with a perfect taste. If you don't like the vegetable version, you can make a chicken with sour cream and mushrooms according to the Savori Urban girls' recipe or a chicken with baked sage.

Chicken ciulama with mushrooms and polenta

Chicken ciulamaua with mushrooms is a classic, rustic dish, which is served with polenta. Since it is a recipe from 1938, we can imagine that the test of time has passed, although it is still cooked very often today. With the vegetables resulting from the chicken soup we prepared some tasty vegetable meatballs: click for recipe
Put chopped parsley on top, when serving.
Exactly, chicken ciulamau is also made from beef kidney ciulamau. If the chicken is country and whole, the meat is boiled when you squeeze the wing between two fingers and feel it soft. Instead of butter, you can put lard, but the butter is finer. Recent medical studies have reconsidered cooking with butter or lard without burning them. Looks like we're reinventing the wheel.
The sauce will have the consistency of a suitable thick cream, which flows from the spoon.

  • 1/2 chicken or 3 chicken legs
  • salt
  • 1 large carrot
  • 1 parsley root
  • 1 slice of celery
  • 2 medium onions
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 500 g mushrooms
  • freshly ground pepper
  • 1/2 bunch of chopped parsley

PREPARATION Chicken ciulama with mushrooms and polenta
1. In a pot of cold water with 1/2 teaspoon of salt, boil the washed chicken pieces. Add the carrot, celery and parsley root, peeled and washed, and then an onion that boils faster. They are put whole. I frothed the juice with a spatula with holes. I finally reduced the soup to about 2 and a half cups. When the soup is added over the flour, just keep it warm, otherwise it will make lumps.
2. I cut an onion into cubes and diced mushrooms. This second onion is not mandatory, but I put it. Another onion boiled in the soup. I hardened them in a pan for 7-8 minutes.
3. After the soup has cooled and is just warm, I put the melted butter in a large pan with high edges (or a pan with a thick bottom in which the ciulamaua will finally boil). I sprinkled flour and toasted it a little. I added the soup little by little. At first, many lumps are made, but always stirring and if the soup is gradually added, they dissolve. If you don't have patience, you can pass the mixture through a sieve of spaghetti and get rid of the lumps, but after you have opened them for the most part, otherwise the sauce will not bind from the ciulama. Ciulamaua read it as you like, thicker or more fluid, putting up to 3 tablespoons of flour in relation to the soup. If you have soup left, freeze it in a plastic bag or glass or cup and it will be useful as a base for other foods.
4. In the sauce, add the mushrooms and onions, chicken pieces, season with salt and sprinkle with freshly ground pepper and simmer for another 15 minutes over medium heat.
Serve with chopped parsley on top and accompanied by polenta, recipe here: & # 8211 Hurry polenta - quick and easy recipe.
Liv (e) it!
Other chicken dishes you may like are:
& # 8211 Chicken with tomato sauce, garlic and polenta
& # 8211 Chicken with green beans - simple recipe
& # 8211 Chicken liver with low tomato sauce
& # 8211 Oltenian ostrich with chicken and polenta
& # 8211 Marinated chicken with homemade yogurt and lemon & # 8230 & much more (give it a blog search, please!)

Chicken Mushroom Ingredients:

  • 1/2 large chicken
  • vegetable for soup: 1 large onion, 1 carrot, 1 piece of celery as 1 small egg, 1 parsley root
  • 1 small salad onion
  • 500 grams of fresh mushrooms
  • 25 grams of butter
  • 1 tablespoon oil
  • 1 tablespoon flour (20 grams)
  • 150 ml. milk
  • 2 tablespoons grated Parmesan cheese
  • 100 grams of sour cream for cooking
  • 1 tablespoon grated cornstarch
  • 4 potatoes
  • 1 large carrot
  • greens to taste (I used green onions and parsley) and pepper

Preparation of Chicken Ciulama with Mushrooms:

I made the recipe from half a chicken, and not from a whole chicken, because I wanted to prepare strictly 4 servings. If you have a small chicken, go use that one, it will result in 4 to 6 servings.

1. The chicken is completely deboned, so that the meat and skin remain in one piece and the bones aside. I have described the procedure in detail repeatedly, here you have a video (click on the link and to see the bigger images click on the image). Salt and pepper the boned chicken and refrigerate for 1 hour & # 8211 1 hour and a half.

2. Meanwhile, from the chicken bones (if you have other pieces of chicken for soup you can add those as well) and all the cleaned and washed soup vegetables prepare a consistent soup, you will need 1.5 & # 8211 2 liters of soup at the end. Boil the soup over low heat, adding salt from the beginning, and froth often, so as not to disturb.

3. Mushrooms should be thoroughly cleaned with a soft brush and kitchen towels, so as not to contain traces of dirt. It is not advisable to wash the mushrooms, because they will change their taste and texture, absorbing a lot of water, so it is important to clean them very carefully.

4. Heat the oil in a pan and add the butter. After the butter has melted, add the finely chopped salad and 1 pinch of salt. When the salad becomes translucent, add half of the mushrooms, cut into strips (picture 1).

5. After the mushrooms soften, sprinkle the flour, mix well and gradually add the milk, stirring constantly, until you get a thick sauce (picture 2).

6. Boil the sauce until it drops well, it should be thicker than a sauce that you would normally serve next to a meal (picture 3).

7. Remove the pan from the heat and add the grated Parmesan cheese to the hot sauce (picture 4).

8. Match the taste of salt and pepper to add greens to taste (about 1 tablespoon chopped green parsley).

9. Until the sauce cools, strain the soup, peel the potatoes and carrots and cut into suitable pieces. Put the potatoes, the carrot pieces and the remaining mushrooms in a saucepan and cover with the soup. The vegetables should be boiled in the soup, very slowly, at a temperature that should not exceed 70-80 degrees, so you will get a wonderful and tender texture and no pieces will be porridge.

10. Place the mushroom sauce on the meat then roll the meat out with the skin as tight as possible, and tie well with kitchen thread, insisting on the heads.

11. Place the roll obtained in a pan the right size and cover with soup. If the soup is not enough, fill it with a little water. Cook the roll in the soup, boiling it slowly, without boiling, at a temperature of 60-70 degrees, for 2 hours & # 8211 2 hours and a half, until a toothpick pierces the meat very easily. It is important not to boil it, both for the texture, because it will be much more tender, and so that the filling does not come out of the roll.

12. When the vegetables are tender, remove them from the soup and keep warm. Continue to boil the soup in which the vegetables were boiled until it is reduced to 100-150 ml. Homogenize the liquid cream for cooking with the starch and add it over the hot soup. Mix well, bringing the sauce to a boil and boil for a few minutes, until it binds nicely and has consistency, without being thick. Match the taste of the sauce with salt and pepper and keep warm.

13. When the meat has penetrated, take it out of the soup in which it boiled and place it on a plate, to cool a little. As soon as it can be touched, remove all the splints, cut the ends, straightening the roll, then divide it into 4 equal pieces.14. For assembly, pour sauce into the plate (preferably the plate should be warm), enough to cover the bottom, placing a piece of meat in the middle.

Add the hot vegetables around the roll and sprinkle with sauce, then decorate to taste and inspiration with greens, thin carrot chips, etc.

This is the story I made up, about the modest ciulama I cooked in new clothes and then I had the audacity to present it to your most honest cheeks like a branch of royal bone. I wish you good appetite, because the taste is really from my mother at home, even if the look is reinvented. And if my ciulamaua will not be to your liking, I invite you to visit the blogs of the confreres who participated in this project, it is impossible not to cook one of so many ciulama: you will be delighted:

& # 8222Ciulama & # 8221 chicken with mushrooms

I could never eat ciulama, both out of pity for the pigeons and because it was not to my taste, that boiled flour, after it was fried in oil. Over time, I managed to make a much tastier and healthier version.

  • 500-700 gr chicken breast
  • 200 gr mushrooms
  • 500 gr fat cream (25% -30%)
  • 500 mi milk
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • Pepper, basil, inactive yeast
  • 2 cloves of garlic

Cut the meat into cubes, massage with olive oil, pepper and basil. In a saucepan with a thick bottom or a non-stick, deep frying pan, place the meat mixed with the oil and spices, put the lid on and let it boil there. After the liquid has dropped, add the mushrooms, slices and put the lid on again, stirring frequently. Meanwhile, mix the 2 tablespoons of flour with the milk (be careful not to make lumps) Then put it over the meat, the small fire otherwise it will stick to the bottom of the pan and stir continuously. When the sauce thickens, add the cream and finely chopped garlic. Continue to simmer, add the inactive yeast, stir almost all the time, so that it does not stick. Make sure the meat is ready before turning off the heat. The sauce should thicken. I think I boiled the cream for another 25 minutes. Serve with polenta and baked pepper salad.

Chicken ciulama with mushrooms - disappears from the plate in just a few moments!

Sometimes it's amazing how little time and expense we need to prepare something really tasty. This dish is part of the category of these dishes. Lamb, beef or chicken is used for ciulama.

There are few dishes that can combine ingredients to everyone's liking. Ciulamaua is one of these dishes, because in addition to meat it also contains mushrooms and vegetables. By adding a cream sauce based on the soup, you turn the traditional ingredients into a real delicacy.

-chicken / rabbit or turkey

-300 gr of mushroom mushrooms

-1 red bell pepper

-350 gr of fermented cream

-salt and ground black pepper - to taste.

1.Cut the meat into several pieces.

2. Peel the celery, pepper, onion and carrot. Cut the vegetables into small pieces.

3. Take a pot with a thick bottom, in which you pour the oil. Put the vegetables and simmer for 3 minutes. Add the meat and season to taste. Fry the meat on both sides, then pour in the water and simmer over medium heat.

4.Cut the mushrooms. In a pan, pour a little oil, add butter and fry the mushrooms until soft. Put them aside.

5. Remove the meat from the pot and pass the soup through a sieve. Add the vegetables and 600 ml of soup to the pan with the mushrooms.

6.Put the meat back in the pot, add the vegetables to the pan and mix.

7. Beat the cream, then add the flour, a pinch of hot soup and the crushed garlic. Pour the mixture into the cauldron and simmer the ciulamau until the flour thickens.

8. Sprinkle the food with chopped greens.

The advantage of this recipe is that the meat does not require long cooking. Place a piece of meat on the plate, add a lot of sauce, sprinkle with greens and enjoy your belly with this delicacy. Share with your friends the recipe whose taste is really crazy.

Ingredients for the chicken ciulama recipe with polenta

  • 1 kg of chicken
  • 1 diced onion
  • 1 small grated carrot
  • 2-3 cloves of garlic
  • 1-2 tablespoons flour
  • salt
  • pepper
  • the water
  • poultry lard (or 1-2 tablespoons butter, oil or lard)

Preparation of chicken ciulama with mushrooms.

Put oil in a frying pan and add finely chopped onion and 2-3 cloves of garlic. Stir continuously so that the onion does not burn, and when it starts to become glassy, ​​add the sliced ​​mushrooms.

When the liquid on which the mushrooms leave is reduced, add the diced chicken breast and let it brown slightly, mixing it, stirring it among the other ingredients.

Season with salt and pepper, then add the liquid cream and bring to a boil until the sauce thickens.

Separately, boil a soup and add chicken concentrate and dissolve the flour in this soup. Add to the ingredients on the fire and mix for homogenization. At the end of cooking, add 1-2 grated garlic cloves, and after turning off the heat, add the chopped greens.

Preparation of polenta:

Bring the water to a boil, and when it starts to boil, add the salt and a pinch of cornstarch and mix intensely until the salt melts. Then add the rest of the corn, and add to the mixture and stir continuously until the polenta thickens.

& Icircbefore extinguishing the fire, add the butter for creaminess.

It is served with great delicious appetite chicken ciulama with mushrooms and polenta!

& Icircndrăgita show & bdquoChefi la cutite & rdquo can be watched & icircn every Monday, Tuesday and Wednesday evening, from 20:30, on Antena 1!

1 large chicken breast
1 box of mushrooms
300 g sour cream
3 tablespoons flour
the water

The breast is cut into pieces and browned with the mushrooms in a pan.

Rub the oil over low heat with flour until smooth in another pan, then gradually add water, rubbing quickly until it grows (thin or thick, according to preference).
Add the breast with the mushrooms and parsley, oregano and the desired spices. Boil for 30 minutes, stirring slowly. At the end, add sour cream.

Photo created by ROMAN ODINTSOV, from Pexels

Mushroom ciulama with polenta (like at home mom)

this recipe could not be missing from here, especially since suckers are in high demand on this forum.

we need :

400 g canned or fresh mushrooms
250 grams of sour cream
2 tablespoons grated flour
a medium onion
2 cloves of garlic
parsley to taste

for polenta - everyone does it as they like and as they know so I don't give quantities

Thumbnails attached

# 2 BIJU

cut the onion into small pieces and put it to harden. after it has become glassy, ​​we add the mushrooms that we cover, leaving the lid slightly open. they will be made in their own juice, and when it has dropped, fill it again with water to be well covered.

Thumbnails attached

# 3 BIJU

after we put the water we leave the pot without a lid and bring it to a boil. let it boil slowly for about 10 minutes until it drops a little from the water. during this time mix the 2 tablespoons of flour with sour cream and, when the juice has decreased, add this mixture. let it boil for another 5 min.

Thumbnails attached

# 4 BIJU

as a complement, when we put the flour mixture, it is time to add salt and pepper to everyone's taste. after 5 minutes we put the crushed garlic together with the chopped parsley. stir, leave for a minute or two and turn off the heat.

Thumbnails attached

# 5 BIJU

Thumbnails attached

Edited by BIJU, 31 January 2006 - 10:18 PM.

# 6 petunia

# 7 BIJU

# 8 Maya

I can eat mushroom pickles (fresh), with anything ... preferably with polenta, of course. but I also like rice or pasta ... or meat

# 9 Laura.lala

# 10 Maya

# 11 petunia

# 12 Laura.lala

Aoleuu MAYA, you're talking about sacred things & # 33 & # 33 I haven't seen a red onion in 2 and a half years & # 39. How good it goes with ciulamaua or beans rubbed with fried sausages.

Dear petunia, well, you don't need to put that whip on your husband's back anymore. You punish him enough for not polishing him

# 13 petunia

Punishment, punishment, but do you know how nice it flatters like a dog?

The whip is only for cooks who are not good, for my husband I have another.

Edited by petunie, 02 February 2006 - 05:00 PM.

# 14 Otilia

Mmmm. looks foaaarte appetizing

Of course it is garlic? As far as I knew, garlic is not used in any of the types of ciulama. .

Fighting over the internet is like special olympics, no matter if you win, you're still retarded & # 33

# 15 Laura.lala

Dear Otilia, I don't know what is written in the cookbooks, but I can't conceive of mushroom and chicken food without adding garlic. Where else can you say that here there is also a variant of ciulama with chicken and mushrooms.
If you like garlic, I say put it quietly. If you don't want to spoil the recipe but you still like it with garlic, make a separate mujdei and put whoever you want on your plate.

Petunia, don't you open a separate topic to give us some meditations, how to become lambs and obedient wives? I bet there are many newlyweds who would benefit from your advice. I include myself here.

# 16 Munteanu_20159

# 17 Otilia

Fighting over the internet is like special olympics, no matter if you win, you're still retarded & # 33

# 18 petunia

Dear Otilia, I don't know what is written in the cookbooks, but I can't conceive of mushroom and chicken food without adding garlic. Where else can you say that here there is also a variant of ciulama with chicken and mushrooms.
If you like garlic, I say put it quietly. If you don't want to spoil the recipe but you still like it with garlic, make a separate mujdei and put whoever you want on your plate.

Petunia, don't you open a separate topic to give us some meditations, how to become lambs and obedient wives? I bet there are many newlyweds who would benefit from your advice. I include myself here.

My dear and I are newly married. The polenta thing is one of the few things, where I was able to train him as I like. BIJU and steals my whip and beats us for ruining his subject.

# 19 BIJU

petunia, not to mention the whip. if that's how you say about your husband, you're really the girl in the avatar with the whip and all the features & # 33 & # 33 I wouldn't want to be in his place & # 33

Video: Creamy Garlic Mushroom Sauce. How To Make Recipe


  1. Rans

    In my opinion, someone has a letter alexia :)

  2. Hamlett

    It doesn't suit me at all.

  3. Kari

    you said it correctly :)

  4. Daelan

    the Useful phrase

  5. Ctesippus

    you are surely straight

  6. Valdemarr

    I believe you were wrong. Let us try to discuss this.

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