MAMALIGA WITH MUSHROOMS IN SOUR CREAM SAUCE

MAMALIGA WITH MUSHROOMS IN SOUR CREAM SAUCE image

Yield Makes 4 servings

Number Of Ingredients 10

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4 cups water
1 cup cornmeal
salt, approximately one teaspoon
3 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
1-1/2 pounds mixed fresh mushrooms, sliced
2/3 cup dairy sour cream or plain, Greek style yogurt
freshly ground black pepper to taste
3 tablespoons chopped fresh chives

Steps:

Pour the 4 cups of water into a large saucepan and bring to a boil over high heat. Gradually add the cornmeal and about one teaspoon salt, while also stirring constantly. Continue to cook over medium-high heat, stirring constantly, for about 15 minutes or until the mixture is thick. Stir in 2 tablespoons butter. Cover the pan and set it aside. Heat the olive oil and the remaining one tablespoon of butter in a sautÃ© pan over medium heat. When the butter has melted and looks foamy, add the onions and mushrooms and cook, stirring occasionally, for 8-10 minutes or until the vegetables are tender and all the juices have evaporated from the pan. Stir in the sour cream, sprinkle with salt and pepper to taste and remove from the heat. Spoon the mamaliga into serving bowls, spoon the mushrooms on top, sprinkle with chives and serve.