Mushrooms in White Sauce (“Ciulama”)


1/2 kg of mushrooms (2 cans of mushrooms), 1 onion, 1 cup of white wine, 1 tablespoon of flour, 100 g of margarine, 1 bundle of dill, 1 bundle of parsley, garlic, salt, pepper


Cut the mushrooms into large pieces and boil them in 1 cup of water and 1 cup of wine, together with the quartered onion and finely chopped garlic (to taste). Boil until the mushrooms soft, then remove the onion. Mix the flour with cold water and add it over the mushrooms. Leave to boil until the sauce is reduced.

Add the pieces of margarine, finely chopped greens, and season with salt and pepper.

Simmer for 10 more minutes, then serve hot, with polenta.