Chanterelle Cream Sauce {Sos kurkowy}
Chanterelle Cream Sauce {Sos kurkowy} is a seasonal dish in Poland, as many others. You will see it on our menus towards the end of the summer and into early fall, when wild mushrooms are also starting to show. This delicious and mild sauce can be served over potato dumplings kopytka, Silesian potato dumplings kluski śląskie, minced meat cutlets kotlety mielone, pork cutlets schabowe, or just over potatoes or pasta.
If you can’t find chanterelles in your area, use any fresh mushroom available at your store, button mushrooms, oyster mushrooms, or a bit bolder-tasting portobello mushrooms.
I always look forward to “mushroom season” and eat enough to last me until the next one.
Chanterelle Cream Sauce {Sos kurkowy}
Ingredients
- 14 oz / 400 g of chanterelle mushrooms
- 1 medium onion, diced
- 2 tbs of butter
- 2 c / 500 ml of chicken or vegetable broth
- 1/2 tsp of pepper
- 1 c / 250 ml sweet cream
- 2 tbs of all-purpose flour
- Small bunch of parsley leaves, chopped
Instructions
Wash mushrooms well (chanterelles tend to me quite sandy) and roughly chop into smaller pieces.
In a large sauce pan heat butter, add chopped onion and sauté until cartelized. Add mushrooms and sauté for about 15 minutes. Add broth and pepper, keep cooking.
Add flour to cream and mix well. Add mixture to sauce and bring sauce up to boil to thicken.
Lastly, add chopped parsley and stir to combine. Serve over favorite dumpling, cutlet, pasta or grain.
Let me know how it turns out for you in comments below. Looking forward to hearing from you.
Smacznego,
Anna
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I’m so glad I discovered your blog and videos! This one is one of my favorites because I love chanetrelles. Looks delicious and brings back lots of memories.