Mushroom sauce (sos ze świeżych grzybów)
Although many Polish recipes call for wild or specialty mushrooms, this sauce can be made with simple straw mushrooms and used for a variety of meat and starch dishes.
- 8 oz fresh mushrooms
- 1 ½ cup stock
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup sour cream
- 1 mushroom cube (optional)
- 1 tablespoon chopped dill
- salt and pepper for flavor
Clean and trim 8 oz fresh wild or domestic mushroom and cook in 1-1/2 c stock or water containing 1 grated onion.
When done (about 20-25 min), strain stock and set aside.
When mushrooms are cool enough to handle, slice or dice.
In saucepan melt 2 T butter, add 2 T flour, stirring into a paste and gradually dilute with the mushroom stock. Stir in 1/2 c sour cream and whisk till smooth.
Add 1 crushed mushroom cube (optional) and 1 T chopped dill and salt & pepper to taste.
Simmer briefly until desired thickness is achieved.
Spoon over steak, roasts, chicken, turkey, poached meatballs, buckwheat groats, potatoes, or noodles. Makes a great topping for potato pancakes and potato dumplings.