Ciulama de Ciuperci: Romania's Creamy Mushroom Stew Explained

If you've explored Romanian cuisine beyond the ubiquitous sarmale and mici, you may have come across a dish that sounds almost too simple to be special: ciulama de ciuperci. Yet this creamy mushroom stew is a beloved comfort food, particularly in autumn when forests yield their fungal treasures. It's a dish that speaks to Romania's deep connection with the land and its knack for turning humble ingredients into something deeply satisfying.

What is ciulama de ciuperci?

Ciulama is a traditional Romanian preparation of meat or vegetables cooked in a thick, white sauce. The name likely derives from the Turkish word çullama, meaning "wrapped" or "covered," referring to the ingredients being enveloped in a silky sauce. When mushrooms are the star, it becomes ciulama de ciuperci — a rich, velvety stew that showcases the earthy flavours of wild or cultivated fungi.

Classic recipes call for a roux of butter and flour, thinned with milk or cream, and seasoned simply with salt, pepper, and sometimes a whisper of garlic or dill. The mushrooms are first sautéed to concentrate their flavour, then simmered gently in the sauce until tender. The result is a dish that is at once rustic and elegant, with a comforting creaminess that pairs beautifully with a hunk of crusty bread or a mound of mămăligă (polenta).

The Romanian love of mushrooms

Mushroom foraging is a cherished tradition in Romania, especially in the Carpathian foothills. Families head to the woods in late summer and autumn to gather prized varieties like hribi (porcini), gălbiori (chanterelles), and ghebe (honey mushrooms). These wild fungi lend an intense, aromatic depth that makes ciulama particularly special. For those without access to forest bounty, common cultivated mushrooms such as button or cremini work admirably, and many Romanian cooks use them year-round.

Ciulama de ciuperci is also a favourite during Orthodox fasting periods when meat is avoided but dairy is permitted on certain days. In such cases, cooks may use water or vegetable stock and a splash of oil instead of butter and cream, creating a lighter but still satisfying version.

How to make it at home

Making ciulama de ciuperci is straightforward, and the ingredients are readily available. Start by cleaning and slicing about 500 grams of mushrooms. Melt a generous knob of butter in a pan, add the mushrooms, and sauté until they release their liquid and begin to brown. Season with salt and pepper. In a separate saucepan, make a roux with equal parts butter and flour, cooking for a minute or two. Gradually whisk in warm milk (about 500 ml) until smooth, then add the mushrooms and their juices. Simmer gently for 10–15 minutes, stirring occasionally, until thickened. Finish with a handful of chopped fresh dill or parsley. Serve immediately over mămăligă or with crusty bread to soak up every last drop.

Serving and variations

Ciulama is a versatile base. While mushrooms are the most common vegetarian version, the same technique is used for chicken (ciulama de pui), turkey, or even brains (ciulama de creier) — a traditional delicacy now less common. Some regional recipes enrich the sauce with sour cream or add a splash of white wine for depth. A sprinkle of paprika or a fried egg on top can elevate it further.

Whether you're a visitor looking to taste authentic Romanian home cooking or a home chef seeking new inspiration, ciulama de ciuperci offers a delicious introduction to the country's culinary soul. Its creamy, mushroom-rich flavour is sure to warm you from the inside out.