Kulesh with mushrooms cooked in corn oil

Kulesh is a well-known traditional Ukrainian dish whose origins are associated with the Zaporizhian Cossacks. The name most likely comes from the Hungarian word «köles», which literally means millet. Fans of authentic Eastern European cuisine should definitely try kulesh with mushrooms cooked in corn oil. This dish is hearty, flavorful, and sure to please even those who are not particularly fond of grains.

Corn oil is ideal for frying mushrooms and other ingredients thanks to its mild, delicate taste, subtle aroma, and high heat stability. It does not oxidize when heated and is rich in omega-6 fatty acids, which play an important role in metabolic processes, help reduce «bad» cholesterol levels, and regulate skin hydration.
Corn oil also contains vitamin E, a powerful antioxidant that protects the body from free radicals, as well as vitamins B and PP, essential for proper cardiovascular function and a healthy digestive system.

CraftOil offers delicious, fresh, raw-pressed corn oil produced using proprietary equipment — certified presses with barrels made of premium caprolon or environmentally friendly ash wood. Our corn oil is a truly «live» and exceptionally beneficial product, perfectly suited for cooking kulesh and many other traditional dishes.

Visit our website to explore our full range of products — we are confident you will find the one that’s right for you.

Ingredients

For mushroom kulesh (3 servings):

• 200 g mushrooms (any type);
• 2 potatoes;
• ½ cup rice;
• 1 tbsp corn oil;
• 1 small carrot;
• 2 medium onions;
• 1 garlic clove;
• 1 tsp salt;
• ½ tsp ground black pepper;
• 1 bay leaf;

Step-by-step cooking instructions

If using wild mushrooms, clean them thoroughly, rinse well, and boil for 10 minutes in lightly salted water. Drain in a colander and let excess water drip off for 10–15 minutes. Oyster mushrooms or champignons only need to be rinsed under running water and cut into cubes or slices.

Rinse the rice twice and cook it until half-done (about 20 minutes over medium heat). Peel and wash the potatoes, then dice them. Peel the carrot, onion, and garlic, rinse, and chop (as you would for sautéing).

Stew the vegetables in corn oil for about 10 minutes until golden and fragrant. Add the mushrooms and continue cooking over medium heat for another 15–20 minutes, stirring occasionally.

Finally, place the partially cooked rice (along with the cooking water), potatoes, sautéed vegetables with mushrooms, and bay leaf into a deep cast-iron pot or oven-safe dish. Season with salt and pepper, mix well, and bake in the oven at 180°C (356°F) for 40–50 minutes.

Serve the finished Ukrainian mushroom kulesh hot. For best flavor, allow it to rest for a short time after cooking — this enhances its aroma and taste.

Notes:

Traditionally, kulesh was prepared exclusively with millet, but modern versions often use rice, bulgur, or mixed grains. If desired, meat can be added along with the mushrooms. For frying, not only corn oil but also sunflower oil, camelina oil, or sesame oil can be used — all of which are available for order from CraftOil.