Recipes

Romanian Mushroom Stew

• 2 lbs. sliced fresh mushrooms
• 1 lb. bacon
• 2 cups sour cream (one 16-oz container)
• 12 green onions, chopped into 1/4 slices
• 2 Tbs fresh parsley, chopped
• 2 tsp ground fennel
• 1/2 tsp each salt and pepper
• 1-1/2 cup chicken broth
• 2 Tbs flour

Cut bacon into small pieces and fry with the chopped green onions; reserve a few green tops for garnish. Drain off grease. Add parsley, fennel, salt and pepper, fry a little longer. Add chicken broth, cover and simmer a little. Add the mushrooms, mix and re-cover, simmer 10 minutes. Mix flour and sour cream; slowly add to the stew, stirring constantly. Cook slowly, approximately 5 to 10 minutes, this should be a very thick stew when you are done. Sprinkle with chopped green onion or parsley.

Margherita Alessia din Wallachia, called Geta