Tocăniță de Ciuperci (Mushroom Stew) with Polenta

Method

1. 1

   Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the onion for 3 minutes. Add the mushrooms and fry for 5 minutes until browned.

2. 2

   Stir in the garlic, paprika, thyme and tomato purée for 1 minute, then pour in the stock. Simmer for 6–8 minutes until saucy.

3. 3

   Meanwhile, bring the water to the boil with a pinch of salt, whisk in the polenta and cook, stirring, for 3–5 minutes until thick. Stir in the rest of the oil.

4. 4

   Taste the stew and adjust the seasoning.

5. 5

   Spoon the polenta onto a plate, top with the mushroom stew and scatter with the herbs.