Ciulama de ciuperci culese din padure

Culegi de la padure ciuperci de camp, albe sau bureti de fag, fumurii.

Atentie ! Nu cunosti ciupercile, Nu te bagi la cules. Cumperi de la market ce gasasti, ciuperci proaspete (albe sau fumurii, de altfel, numai de astea gasesti). Nu este decat o singura deosebire, dar cam esentiala: gustul. Se uita si nu se pune fraza anterioara, daca nu cunosti ciupercile.

Se poate face ciulama si din ciuperci conservate in saramura (ciupercile se spala bine si se lasa sa se scurga), dar nu prea iese ce trebuie. Merge si cu ciuperci oparite si congelate de cu toamna. Astea se decongeleaza si se storc bine. Aceeasi deosebire esentiala: gustul.

Cureti si speli in multe ape, ciupercile proaspete, indiferent de unde le-ai luat. Nu sunt spalate nici cele de cumparat. Se pastreaza mai mult timp nespalate, refrigerate si nu se inegresc.

Tai ciupercile feliute, groase de 0,5 cm, cat mai lungi. Incingi putin ulei intr-o cratita, pui ciupercile taiate, sare si piper si le calesti pana se evapora apa pe care si-o lasa ciupercile la prajit. Amesteci permanent cu o lingura de lemn.

ciulama de ciuperci

Adaugi 2-3 linguri de faina (dupa cum vrei sa faci ciulamaua de groasa) si amesteci cu o lingura de lemn, in continuu, pana se prajeste si faina (pana isi schimba usor culoarea).

Incalzesti lapte dulce si adaugi peste ciuperci, amestecand in continuu, sa nu se faca cocoloase. Adaugi lapte dupa cum vrei sa fie de groasa ciulamaua.

Lasi sa dea in cateva clocote.

ciulama de ciuperci 1

Atentie ! Ciulamaua se arde foarte repede, se prinde de cratita si capata o culoare maronie.

ciulama de ciuperci 2

Ciulamaua se serveste fierbinte cu mamaliga calda si muraturi taranesti sau in otet.

Nu uita de un vin alb sec, cu buchet de miasme de struguri nobili.

Pofta buna !

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