Tocitură de Ciuperci — Mushroom Tocitura with Polenta

Tocitură is Romania's rustic meat stew, but this fasting version built on mushrooms is so deeply
savory that it stands shoulder to shoulder with the original. Chunky mushrooms braised in tomato
and paprika, served over a mound of creamy polenta. This is mountain food, built for cold weather
and hard fasts.

FASTING LEVEL: Fast With Oil (for strict oil-free days, braise the mushrooms in broth without the initial fry)

SERVINGS: 4
TIME: 45 minutes

INGREDIENTS:
For the tocitura:
- 700 g mixed mushrooms (portobello, king oyster, cremini), cut into large chunks
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tablespoons sunflower oil
- 2 tablespoons tomato paste
- 200 ml passata or crushed tomatoes
- 100 ml dry red wine (or mushroom broth)
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 dried bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped

For the polenta (mămăligă):
- 200 g coarse polenta (cornmeal)
- 800 ml water
- 1 teaspoon salt

METHOD:
1. Heat oil in a large skillet or Dutch oven over high heat. Add mushroom chunks and cook without stirring for 5 minutes until browned. Stir and cook 3 more minutes. Remove and set aside.
2. Reduce heat to medium. Add onion and cook for 7 minutes until soft and golden.
3. Add both paprikas, thyme, and tomato paste. Stir for 1 minute.
4. Pour in wine (or broth) and let it reduce by half, about 2 minutes.
5. Add passata, bay leaves, and browned mushrooms. Season with salt and pepper. Cover and simmer on low heat for 20 minutes.
6. While the tocitura simmers, make the polenta: bring salted water to a boil, pour in polenta in a thin stream while whisking constantly. Reduce heat to low and cook for 20 minutes, stirring frequently, until thick and pulling away from the sides of the pot.
7. Add garlic to the tocitura and simmer 2 more minutes. Remove bay leaves.
8. Serve: mound polenta on plates, spoon the mushroom tocitura over and around it, finish with parsley.

NOTES:
- Use a variety of mushrooms. Portobello provides meatiness, king oyster gives a chewy bite, cremini add umami.
- The red wine deepens the sauce significantly. If avoiding alcohol, deglaze with mushroom broth and a splash of vinegar.
- Polenta must be coarse ground (not instant) for proper texture. Stir often to prevent lumps.
- This is a complete meal as-is. Each serving provides a good balance of protein from the mushrooms and complex carbs from the polenta.

NUTRITION (per serving, approximate):
Calories: 360 | Protein: 12 g | Carbohydrates: 48 g | Fat: 12 g | Fibre: 7 g