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.
- 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
- 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.
- 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||15 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||4 g|