Wild mushrooms have long traditions in Poland. In autumn, many people goes to forest for mushroom picking. There are so many mushrooms and it’s legal to collect them, and with some special mushroom guides or trainings you can’t make a mistake. Mushroom can be cooked just after the walk, or dried and saved for winter. Every autumn my family sends me a huge shoebox full of the best selection of mushrooms…
Mushroom sauce is very easy to make and goes very well with other meet, noodle or vegetable dishes. And it has this taste that reminds you of Poland…
Prep time: 20 min, easy
Cook time: 50 min
200 g dry wild mushrooms (or 1 kg fresh)
1 medium onion
2 tablespoon of butter
1 tablespoon of flour
500 ml chicken stock
Salt, black pepper, parsley
Half of lemon
2 tablespoons of sour cream
1. If you use fresh mushrooms, peel them, wash, chop into small pieces and cook in steam in the chicken stock for about 30 minutes. If you use dry mushrooms, wash them and soak in hot chicken stock for a couple of hours, then chop them and steam in the same water for about 30 minutes.
2. While mushroom is steamed, chop onion in very fine pieces and fry on butter.
3. Add flour to frying onion and stir. Add the mixture to the mushroom pot and steam for another 10 min. The sauce should become dense.
4. Add juice of the squeezed lemon; add salt, black pepper and parsley for flavour. Steam for another 10 minutes.
5. Add sour cream before serving. If you think that the sauce is not dense enough, add more sour cream. Add some water if it’s too dense.