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Ciulama with mushrooms and chicken

Ciulama with mushrooms and chicken

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Source of inspiration - Mery>: d

  • a big onion
  • a jar of boiled and sliced ​​mushrooms
  • a bay leaf
  • a teaspoon vegeta from home
  • 150 ml water
  • 4-5 tablespoons full of sour cream 25% fat
  • 4-5 cloves garlic
  • dill
  • salt
  • pepper
  • 10 chicken wings
  • oil
  • juice of 1/3 lemon
  • a bay leaf
  • 3 cloves garlic
  • salt
  • pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Ciulama with mushrooms and chicken:

  1. Wash the chicken wings and clean them.

  2. Put oil in a deep frying pan, let it heat up and fry the wings.

  3. Add the bay leaf, chopped garlic, salt, lemon juice and put the lid on the pan.

  4. Let the wings fry smothered.

  5. Put a little oil in a bowl of tuci and when it is hot add the julienned onion.

  6. Leave for 2-3 minutes and add the mushrooms.

  7. Cook everything for 6-7 minutes, stirring.

  8. Then add enough water to contain the mixture, salt, a bay leaf, a tablespoon of vegeta, and simmer.

  9. The onion must be well cooked. If necessary, add a little more water.

  10. Chop the garlic and add it 5 minutes before the ciulama is ready.

  11. Add sour cream, mix and sprinkle with dill. Stop the fire and that's about it

  12. Serve with polenta.

Good appetite!

If you don't know what to cook anymore, this mushroom ciulama is the ideal choice. Full of nutrients and very easy to make, this ciulama goes with both polenta and bread.

The mushroom ciulamau is made quickly and is cheap - only 5.75 lei for a portion. Try this simple recipe!

1. Peel the mushrooms, cut them into small pieces and put them in a pan with 100 g butter. Sprinkle with salt and let it simmer and boil.

2. Meanwhile, melt the rest of the butter in another pan and then add the flour. Stir quickly, remove from the heat and pour the cold milk.

3. Mix well and put the sauce back on the fire for 5 minutes.

4. Then pour over the mushrooms and let them simmer for another 5-10 minutes. Remove from the heat and add pepper. The champignon mushroom ciulamau is brought to the table with finely chopped parsley.

Ciulama with chicken and mushrooms recipe

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Chicken Mushroom Ingredients:

  • 1/2 large chicken
  • vegetable for soup: 1 large onion, 1 carrot, 1 piece of celery as 1 small egg, 1 parsley root
  • 1 small salad onion
  • 500 grams of fresh mushrooms
  • 25 grams of butter
  • 1 tablespoon oil
  • 1 tablespoon flour (20 grams)
  • 150 ml. milk
  • 2 tablespoons grated Parmesan cheese
  • 100 grams of sour cream for cooking
  • 1 tablespoon grated cornstarch
  • 4 potatoes
  • 1 large carrot
  • greens to taste (I used green onions and parsley)
  • salt and pepper

Preparation of Chicken Ciulama with Mushrooms:

I made the recipe from half a chicken, and not from a whole chicken, because I wanted to prepare strictly 4 servings. If you have a small chicken, go use that one, it will result in 4 to 6 servings.

1. The chicken is completely deboned, so that the meat and skin remain in one piece and the bones aside. I have described the procedure in detail repeatedly, here you have a video (click on the link and to see the bigger images click on the image). Salt and pepper the boned chicken and refrigerate for 1 hour - 1 hour and a half.

2. Meanwhile, from the chicken bones (if you have other pieces of chicken for the soup you can add those as well) and all the cleaned and washed soup vegetables prepare a consistent soup, you will need 1.5 - 2 liters of know the end. Boil the soup over low heat, adding salt from the beginning, and froth often, so as not to disturb.

3. Mushrooms should be thoroughly cleaned with a soft brush and kitchen towels, so as not to contain traces of dirt. It is not advisable to wash the mushrooms, because they will change their taste and texture, absorbing a lot of water, so it is important to clean them very carefully.

4. Heat the oil in a pan and add the butter. After the butter has melted, add the finely chopped salad and 1 pinch of salt. When the salad becomes translucent, add half of the mushrooms, cut into strips (picture 1).

5. After the mushrooms soften, sprinkle the flour, mix well and gradually add the milk, stirring constantly, until you get a thick sauce (picture 2).

6. Boil the sauce until it drops well, it should be thicker than a sauce that you would normally serve next to a meal (picture 3).

7. Remove the pan from the heat and add the grated Parmesan cheese to the hot sauce (picture 4).

8. Match the taste of salt and pepper to add greens to taste (about 1 tablespoon chopped green parsley).

9. Until the sauce cools, strain the soup, peel the potatoes and carrots and cut into suitable pieces. Put the potatoes, the carrot pieces and the remaining mushrooms in a saucepan and cover with the soup. The vegetables must be boiled in the soup, very slowly, at a temperature that must not exceed 70-80 degrees, so you will get a wonderful and tender texture and no piece will be porridge.

10. Place the mushroom sauce on the meat then roll the meat out with the skin as tight as possible, and tie well with kitchen thread, insisting on the heads.

11. Place the roll obtained in a pan the right size and cover with soup. If the soup is not enough, fill it with a little water. Cook the roll in the soup, boiling it slowly, without boiling, at a temperature of 60-70 degrees, for 2 hours - 2 hours and a half, until a toothpick pierces the meat very easily. It is important not to boil it, both for the texture, because it will be much more tender, and so that the filling does not come out of the roll.

12. When the vegetables are tender, remove them from the soup and keep warm. Continue to boil the soup in which the vegetables were boiled until it is reduced to 100-150 ml. Homogenize the liquid cream for cooking with the starch and add it over the hot soup. Mix well, bringing the sauce to a boil and boil for a few minutes, until it binds nicely and has consistency, without being thick. Match the taste of the sauce with salt and pepper and keep warm.

13. When the meat has penetrated, take it out of the soup in which it boiled and place it on a plate, to cool a little. As soon as it can be touched, remove all the splints, cut the ends, straightening the roll, then divide it into 4 equal pieces.14. For assembly, pour sauce on the plate (preferably the plate should be warm), enough to cover the bottom, placing a piece of meat in the middle.

Add the hot vegetables around the roll and sprinkle with sauce, then decorate to taste and inspiration with greens, thin carrot chips, etc.

This is the story I made up, about the modest ciulama I cooked in new clothes and then I had the audacity to present it to your most honest cheeks like a branch of royal bone. I wish you good appetite, because the taste is really from my mother at home, even if the look is reinvented. And if my ciulamaua will not be to your liking, I invite you to visit the blogs of the confreres who participated in this project, it is impossible not to cook one of so many ciulamau to delight you:

  • Alice Ciobanu with O zi cu ciulama
  • Dana Aphextwinz with recharged Ciulamale
  • Dia with Mushroom Ciulama
  • Elena Toma with Ciulama fusion
  • Adina with Ciulama with wild mushrooms
  • Iuliana Florentina Avram with Ciulama de ciuperci
  • Coffee beans with mushroom ciulama
  • Ioana Tone with ciulama, ciulamica, ciulamale
  • Cheerful cooks with mushroom ciulama with spicy pancakes
  • Andreea Denisa with the reinvented Mushroom Ciulama.
  • Vio Postolache with chicken ciulama with mushrooms
  • Cerasela with Ciulama with mushrooms and shells Saint Jaques
  • Pansy with chicken breast and mushrooms with cheese crust
  • Iuliana Miu with Mushroom Ciulama with polenta
  • Lili Gospodini with Ciulama with pipote and chicken hearts
  • Radu with veal ciulama with autumn vegetables and salad.

Chicken ciulama with mushrooms - video recipe


  • ▢ 1 kg of bone-in chicken
  • ▢ 500 g mushrooms
  • ▢ vegetables for soup
  • ▢ 50 g flour
  • ▢ 100 ml of milk
  • ▢ 2 tablespoons sour cream
  • ▢ 50 g butter
  • ▢ 2 bay leaves
  • ▢ a few peppercorns
  • ▢ 3-4 tablespoons oil
  • ▢ salt
  • ▢ pepper

Method of preparation


Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chicken ciulama with mushrooms is one that was very present in my childhood. My mother used to make ciulama quite often because my father likes it very much. As a child, I didn't kill myself much after her, to tell you the truth. I didn't dislike it, but I didn't like it very much either. I love the combination with hot polenta and I always avoided mushrooms. We prefer more than one Chicken stew because I really like tomato sauce with lots of garlic. My mother made ciulamaua with chicken or pigeon meat. He always served it with polenta and dill, which I didn't really like.

As I grew up, I learned to appreciate ciulamaua and even to like it. I still don't get along well with dill, but now I seem to be able to tolerate it in certain combinations. There are many recipes for chicken ciulama with mushrooms, but I make it the way my mother does. I prefer not to fry the chicken but to use it to make a soup with its help. This soup will be the basis of the ciulama sauce and will give a very good taste. I also put vegetables, bay leaves and peppercorns in the chicken soup. I don't throw the meat, but I debone it and put it in the ciulama at the end. Of course you can also fry the chicken, but I prefer the soup-based ciulamaua.

Mushrooms can harden, as I did, or they can be boiled. It's up to you. I like qualities better because they enhance their aroma. You can use any mushrooms you want, even wild mushrooms. I like champignons, but you can also put pleurotus or any other. Depending on your preference, you can also use canned mushrooms to put in the ciulama at the end. The advantage is that they are already cooked and white. However, it is normal for mushrooms to turn black during cooking and this does not affect their taste at all. If the mushrooms are not to your taste, you can omit them altogether.

To thicken this chicken ciulama with mushrooms I used flour. Starch can also be used, but flour is traditional in this recipe. I dissolve the flour in a little butter, but I am very careful not to fry the flour. I immediately add the soup so that the sauce forms. The soup is added little by little, until we reach the desired consistency. In the end, I like to add a little milk and a little fatty cream to the ciulama. They can be omitted, but from my point of view they improve the taste of the dish. Be sure to serve this chicken mushroom with hot mushrooms, along with hot polenta. For another childhood meal, I invite you to try it too chicken brine, also with polenta. Both are delicious!

Wash and cut the chicken breast into suitable pieces, salt, fry in a little oil, then remove and leave in a covered bowl.

Ciulama with chicken and mushrooms recipe. Finely chop the onion and put it to harden, when it becomes glassy, ​​add the mushrooms (washed, cleaned and cut into slices).

Read also: Rustic potatoes. How to properly prepare to turn out delicious. A very old recipe

The mushrooms will boil in their own juice, when it decreases you can add a little more water. Add the hardened chicken breast over the mushrooms.

Meanwhile, mix in a bowl, sour cream with flour "in the rain", salt and pepper.

Ciulama with chicken and mushrooms recipe. This mixture is poured over mushrooms and meat.

Read also: Tripe soup. A delicious and simple recipe

Let it boil for another 10-15 minutes. then add the finely chopped garlic and parsley (or dill)

Video: Chicken ciulama with mushrooms (June 2022).


  1. Tallon

    In confidence, I recommend looking for the answer to your question on

  2. Fenrishakar

    What a phrase ...

  3. Jedd

    I am final, I am sorry, it at all does not approach me. Thanks for the help.

  4. Masilo

    I don't see the point in that.

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