Mushroom stew with goat cheese, Tăcuta style

You can’t face autumn without an outdoor mushroom stew in which various flavors from a variety of interwoven vegetables blend together captivatingly. The weather is such that it’s said even a dog should not be let out—drizzling rain, cold air, a gentle breeze, but a strong craving for something delicious that negates all of autumn vicissitudes. The fire crackles with glee, somewhat tamed by the cold, and, as it burns, a large cauldron, big as a late autumn day, is placed above it.

The ingredients are added gradually, adhering to a natural logic. First, the oil sizzles as it’s poured into the cauldron, followed by the butter, which is added to the already heated oil to prevent it from burning and changing the delicate taste of the stew to come. The abundance of onions begins to caramelize, and, in a nearly mystical fusion, diced tomatoes, grated carrots, and finely chopped bell peppers make their appearance. Seasoning is left to the taste of the cook, who sprinkles salt, pepper, and a secret spice that’s mentioned but not named, as we refrain from asking a second time, understanding implicitly that it’s a secret.

The mushrooms are cleaned and chopped into pieces that won’t disintegrate. To make the stew even more flavorful, the cook adds a hearty handful of chanterelles. At this point, the stew, bubbling and exuding pleasant aromas, receives an armistice—a glass of sparkling wine poured over it. As this evaporates, the aroma of white grapes will enrich the entire dish.

After some time, when all the ingredients have been infused with flavor, goat cheese, slightly salted, is added over the stew. Once it melts and begins to impart flavor to the stew, we can say the stew is ready. The grand finale involves a shower—not of November rain, but of dill, to further enhance the exquisite taste of our stew.

For a good cook, regardless of the weather, mushroom stew turns out perfectly whether prepared in the heart of the forest or on well-trodden paths.

We invite you to the table and ask you to savor this Mushroom Stew with Goat Cheese, prepared Tăcuta style!

Ingredients:

1 kg mushrooms (porcini), 500g chanterelles, 4 onions, 2-3 carrots, 4-5 bell peppers, 200g creamy goat cheese, garlic to taste, 250 ml tomato juice, salt, pepper, ground cumin and thyme to taste, 200 ml dry sparkling white wine

Instructions:

Sauté the onions in sunflower oil and a bit of butter for added flavor. Once they become translucent, add the coarsely grated carrots and diced bell peppers. Allow them to soften, then add the cubed mushrooms.

After the mushrooms soften, add the delicate chanterelles, tomato juice, wine, and thyme. Allow them to simmer for about 15 minutes.

Season with salt and pepper to taste. Once satisfied with the flavors, remove the pot from heat and add the goat cheese along with one or two crushed cloves of fresh garlic.

Garnish with fresh parsley and green dill, and serve as desired, with freshly baked cornbread or cold polenta.