Creamy Chicken and Mushroom (Ciulama de Ciuperci) is a lighter, gluten-free, and dairy-free take on the classic Romanian comfort food. Tender chicken and mushrooms are simmered in a silky sauce made with homemade chicken stock, full-fat coconut milk, and a touch of arrowroot instead of the traditional butter-and-flour roux. Rich, creamy, and deeply comforting, this healthier version delivers all the flavors of the original while using wholesome ingredients that are easier to digest.
A Lighter Take on a Romanian Classic
Ciulama de ciuperci is one of Romania’s classic comfort foods, traditionally made with chicken, mushrooms, cream, and a flour-based roux. It’s rich, satisfying, and perfect for cooler days, but the classic preparation isn’t ideal if you avoid gluten or dairy.
This version keeps everything that makes ciulama so comforting — the tender chicken, earthy mushrooms, fragrant parsley, and velvety sauce — while replacing the roux with arrowroot and using full-fat coconut milk instead of cream. The result is a naturally gluten-free and dairy-free meal that feels every bit as indulgent as the original.
Whether you’re looking for a healthier take on a Romanian favorite or simply love creamy mushroom dishes, this recipe is an easy way to bring comforting, homemade flavors to the table.
Why You’ll Love This Recipe
- A healthier version of traditional Romanian ciulama
- Naturally gluten-free and easily dairy-free
- Rich and creamy without a flour-based roux
- Great way to use homemade chicken stock
- Perfect for meal prep and leftover cooked chicken
- Comfort food that’s nourishing enough for everyday meals
Ingredient Notes
Mushrooms. A combination of mushrooms gives this dish the best flavor. Crimini mushrooms provide a hearty base, while adding oyster, shiitake, chanterelles, or other wild mushrooms create more complexity and texture. If you only have crimini mushrooms, simply use a larger quantity.
Coconut milk. Use full-fat canned coconut milk for the creamiest sauce. The coconut flavor becomes very subtle once combined with the mushrooms, stock, garlic, and herbs. If you tolerate dairy well, you can substitute heavy cream or crème fraîche, although coconut milk keeps the dish lighter while maintaining its luxurious texture.
Homemade chicken stock. This recipe truly shines with homemade stock. Simmering chicken with aromatic vegetables creates both the flavorful broth and the tender chicken needed for the dish. It’s an excellent way to cook once and have extra stock for future soups and stews. If you’re short on time, leftover cooked chicken and a good-quality store-bought chicken stock work beautifully.
Arrowroot (or tapioca) starch. A small amount of arrowroot gently thickens the sauce without making it heavy. Always dissolve it in cold water before adding it to the hot liquid to prevent lumps.
Serving Suggestions
Ciulama is traditionally served with polenta in Romania, but there are many delicious and low-carb ways to enjoy it. Some favorites include:
- steamed or sautéed broccoli, broccolini, or broccoli rabe
- cauliflower rice or mashed cauliflower
- roasted vegetables
- pressure-cooked basmati rice
- shirataki rice or noodles
- a simple green salad
Fresh parsley and a squeeze of lemon just before serving brighten the rich, creamy sauce beautifully.
Enjoy!
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Creamy Chicken and Mushroom (Ciulama de Ciuperci)
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Romanian
- Diet: Dairy-Free, Gluten-Free, Low-Carb
Description
Creamy Chicken and Mushroom (Ciulama de Ciuperci) is a lighter, gluten-free, and dairy-free take on the classic Romanian comfort food. Tender chicken and mushrooms are simmered in a silky sauce made with homemade chicken stock, full-fat coconut milk, and a touch of arrowroot instead of the traditional butter-and-flour roux. Rich, creamy, and deeply comforting, this healthier version delivers all the flavors of the original while using wholesome ingredients that are easier to digest.
Ingredients
For the Chicken Stock (optional)
- 1 to 1 1/4 pounds (450-560g) pasture-raised chicken with bones
- Assorted stock vegetables: onion, celery, celeriac, parsnip, fennel, parsley, and carrot (peeled)
- 2 bay leaves
- 1 teaspoon sea salt (or to taste)
- 8–10 whole peppercorns
- Water
For the Creamy Mushroom Chicken
- 10 large crimini mushrooms, sliced
- 2 generous handfuls mixed mushrooms (optional)
- 3 garlic cloves, minced
- 1 sprig fresh thyme
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 1 cup (240ml) chicken stock
- 2 tablespoons arrowroot starch
- 2 tablespoons cold water
- 3 cups shredded cooked chicken
- 1 cooked carrot from the stock, diced (optional)
- 1 bunch fresh parsley, chopped
- 2 tablespoons avocado oil or extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- Fresh lemon juice, to taste
Instructions
Prepare the stock (optional)
- Place the chicken in a large pot and cover with water.
- Bring to a gentle boil and skim off any foam.
- After about 20 minutes, add the vegetables, bay leaves, salt, and peppercorns.
- Simmer another 20-30 minutes, until the chicken is fully cooked.
- Remove the carrot while still firm if using it later.
- Remove the chicken, strain the stock, and shred the meat. Reserve 1 cup of stock for the recipe and refrigerate or freeze the rest.
Make the creamy mushroom chicken
- Heat the oil in a large sauté pan over medium heat.
- Add the mushrooms, garlic, and thyme. Cook for about 15 minutes, stirring regularly, until the mushrooms release their moisture and become lightly browned. Add a splash of stock if needed.
- Stir in the shredded chicken.
- Add the coconut milk and up to 1 cup chicken stock.
- Bring to a gentle simmer and cook for about 10 minutes.
- Whisk the arrowroot with the cold water until smooth. Stir in a few tablespoons of the hot cooking liquid, then slowly add it back into the pan while stirring continuously.
- Simmer another 5 minutes until the sauce becomes silky and lightly thickened.
- Remove the thyme sprig.
- Stir in the parsley and diced carrot, if using.
- Season with salt, pepper, and fresh lemon juice to taste.
Notes
A variety of mushrooms adds deeper flavor and more interesting texture.
Full-fat coconut milk creates the creamiest sauce.
Leftover cooked chicken makes this recipe much quicker.
Homemade chicken stock gives the richest flavor, but any good-quality stock will work.
Arrowroot should always be mixed with cold water before adding to hot liquids.
The sauce will continue to thicken slightly as it cools.
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