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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
Mushroom sauce (sos ze świeżych grzybów)


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.

Serving Suggestions

Spoon over steak, roasts, chicken, turkey, poached meatballs, buckwheat groats, potatoes, or noodles. Makes a great topping for potato pancakes and potato dumplings.