Mushroom Cream Sauce {Sos grzybowy}

Anna

3 years ago

83 / 100

Mushroom Cream Sauce {Sos grzybowy} 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.

I prefer to use chanterelles, but if you can’t find them 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.

14 oz / 400 g of fresh mushrooms (chanterelles, oyster, portobello, shiitake, or button mushrooms)
2 tbsp of butter
1 medium onion, diced
2 c / 500 ml of chicken or vegetable broth
½ tsp of pepper
1 c / 250 ml sweet cream
2 tbsp of all-purpose flour
Small bunch of parsley leaves, chopped

Wash mushrooms well (chanterelles tend to be quite sandy) and roughly chop into smaller pieces.
In a large saucepan heat butter, add chopped onion and sauté until caramelized. Add mushrooms and sauté for about 15 minutes. Add broth and pepper, keep cooking.
In a jar or bowl, 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 dumplings, cutlet, pasta, or grain.