Dish

Tocană de ciuperci

Moldovan Mushroom Stew

Tocană de ciuperci is made with mushrooms, onions, garlic, and vegetables, such as carrots and potatoes, that are cooked together in a tomato-based sauce. The dish is typically served with bread or polenta. Tocană de ciuperci is a rich source of protein and vitamins, but it is also high in sodium and calories. It is not recommended for people with high blood pressure or those on a low-sodium diet.

European cuisine› Eastern European cuisine› Moldovan cuisine

Stew

Origins and history

Tocană de ciuperci originated in the Transylvania region of Romania, where mushrooms are a staple food. The dish has been a part of Romanian cuisine for centuries and is often served at special occasions, such as weddings and holidays.

Dietary considerations

High in sodium and calories

Variations

There are many variations of tocană de ciuperci, depending on the region and the cook. Some recipes call for the addition of sour cream or white wine to the sauce.

Presentation and garnishing

Tocană de ciuperci is typically served in a bowl, with the mushrooms and vegetables in the sauce. The bread or polenta is served on the side. The dish should be garnished with fresh parsley or dill.

Tips & Tricks

To make the dish healthier, use low-sodium broth and reduce the amount of salt added to the sauce. You can also add more vegetables, such as bell peppers or zucchini, to increase the nutritional value of the dish.