Onions: 1 large (around 200 grams), finely chopped

All-purpose flour: 1/4 cup (approximately 30 grams)

Sour Cream or smântână: 1 cup (approximately 240 ml)

Vegetable broth or water: 4 cups (around 950 ml)

Salt: to taste

Pepper: to taste

Fresh dill: 1 tablespoon, finely chopped

Olive oil: 2 tablespoons (approximately 30 ml)

Optional: White wine: 1/4 cup (approximately 60 ml)

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Prepare the Ingredients: Start by washing the mushrooms thoroughly. Slice them evenly and set aside. Also, chop the onions finely.
Saute the Onions: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté them until translucent.
Cook the Mushrooms: Add the sliced mushrooms to the pot. Let them cook until they release their moisture. This should take around 5-7 minutes.
Flour Power: Sprinkle the all-purpose flour over the mushrooms and onions, stirring constantly to avoid lumps.
Add the Broth: Slowly pour in the vegetable broth or water, continuing to stir to prevent lumps from forming.
Simmer Away: Let the mixture simmer for about 15-20 minutes, allowing it to thicken. If using, add the optional white wine at this stage for extra flavor.
Creamy Goodness: Stir in the sour cream or smântână and continue cooking for another 10 minutes.
Season and Garnish: Add salt, pepper, and finely chopped dill to taste. Give it one final stir.
Serve Hot: Serve the Ciulama de Ciuperci hot, ideally in a deep bowl to enjoy the creamy sauce to the fullest.

Keywords: Ciulama de Pui