Polish Creamed Mushroom Sauce (Sos Grzyby Suszone) Recipe

Polish Creamed Mushroom Sauce
Polish Creamed Mushroom Sauce. © 2009 Barbara Rolek licensed to About.com, Inc.
Ratings (12)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 2 cups (4 servings)
Nutritional Guidelines (per serving)
595 Calories
38g Fat
25g Carbs
39g Protein
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Nutrition Facts
Servings: 2 cups (4 servings)
Amount per serving
Calories 595
% Daily Value*
Total Fat 38g 49%
Saturated Fat 15g 76%
Cholesterol 154mg 51%
Sodium 699mg 30%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 13%
Protein 39g
Calcium 138mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish creamed mushroom sauce or sos grzyby suszone, gets a slight tang from sour cream.

Here's a larger picture of creamed mushroom sauce.

Ingredients

  • 2 ounces dried Polish mushrooms (or porcini)
  • 2 tablespoons butter
  • 1 large onion (coarsely chopped)
  • 8 ounces mushrooms (sliced fresh or canned; reserve liquid)
  • 1 teaspoon vegetable base (or chicken)
  • Salt and pepper to taste
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour

Steps to Make It

  1. Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour. Meanwhile, in a medium saucepan, saute onion in butter until caramelized. If using fresh mushrooms, add to the saucepan once the onions are translucent. Otherwise, place undrained canned mushrooms in the pan once the onions have fully caramelized.

  2. Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onions. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom. Add base, and salt and pepper to taste (if using canned mushroom liquid, you probably won't need to add any salt). Bring to a boil, reduce heat and simmer, covered, 30 minutes.

  3. In a medium bowl, fork blend 2 tablespoons flour into sour cream. Temper the sour cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out.