Creamy Wild Mushroom Stew

If you’re looking for a hearty and satisfying meat-free dish, this Creamy Wild Mushroom Stew is perfect! Made with “ghebe” (a type of wild mushroom), it’s simple, comforting, and bursting with flavor. This recipe is incredibly easy to follow and pairs beautifully with polenta or crusty bread. For an extra treat, you can even serve it with a fried egg on the side—it’s a match made in heaven!

Mushrooms are a favorite in our home, and I hope you’ll love them too. I’ll soon share a delicious mushroom and mayonnaise salad recipe, so stay tuned! Meanwhile, let’s dive into this quick and delicious stew that will win over your taste buds.

Creamy Wild Mushroom Stew

This Creamy Wild Mushroom Stew is a simple, flavorful, and comforting dish made with wild mushrooms (ghebe), sour cream, and a handful of basic ingredients. Sautéed onions and mushrooms simmer gently before being enriched with creamy sour cream, creating a hearty meal that pairs perfectly with polenta or crusty bread. Customize it with garlic, dill, or parsley for extra flavor, and enjoy a cozy, meat-free meal that’s both traditional and delicious!

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Main courses

Cuisine Romanian

Servings 6

Difficulty Easy

Equipment

1 large pot

1 kitchen knife

1 wooden spoon

Ingredients

  

1x2x3x

• ▢ 1 kg wild mushrooms or your choice of mushrooms
• ▢ 300 g sour cream
• ▢ 1 onion
• ▢ 3 tbsp sunflower oil or olive oil
• ▢ 20 g butter
• ▢ 1/3 tsp salt to taste
• ▢ 1/3 tsp ground white pepper or black pepper
• ▢ 2 garlic cloves optional
• ▢ 1/2 bunch green parsley or dill

Instructions

 

• If you’re lucky enough to have wild mushrooms freshly picked from the countryside, ensure they’re thoroughly cleaned before cooking. If purchased from the market, clean and wash them carefully. Frozen mushrooms work wonderfully too—just thaw them beforehand!
• Peel and finely chop the onion. Heat the oil and butter in a pot over medium-low heat. Once the butter has melted, add the onion and a pinch of coarse salt. Sauté until the onion becomes soft and translucent, releasing its sweet aroma.
• Add the mushrooms to the pot. If they’re too large, you can chop them into bite-sized pieces—but don’t cut them too small, as you want them to hold their shape during cooking. Stir everything together and let the mushrooms begin to release their natural juices.
• Pour in a cup of water, cover the pot, and let the mushrooms simmer over low heat for 45–60 minutes. Stir occasionally, adding more water if needed, until the mushrooms are tender and fully cooked. Season with salt and freshly ground black pepper to taste.
• Once the mushrooms are cooked, stir in the sour cream and add minced garlic. Let the stew simmer for another 2–3 minutes to meld the flavors, then remove it from the heat.
• This creamy mushroom stew is best served warm with polenta or crusty bread. For an added touch, sprinkle with fresh dill or parsley for extra flavor.
  

Notes

This dish is versatile—you can customize it to your liking! Experiment with herbs, spices, or even a touch of grated cheese on top.

Enjoy your meal, and let us know how it turned out for you.

Bon appétit!

Nutrition

Calories: 250kcalCarbohydrates: 12gProtein: 8gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 37mgSodium: 812mgPotassium: 251mgFiber: 5gSugar: 3gVitamin A: 795IUVitamin C: 8mgCalcium: 81mgIron: 3mg

Keyword Easy stew, traditional

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