The Best Creamy Polish Mushroom Sauce (Sos Grzybowy)

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Ingredients

  • 400g wild mushrooms (fresh or dried)
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 tablespoon flour (optional, for thickening)
  • 1 cup mushroom soaking water or vegetable broth (if using dried mushrooms)
  • Salt and pepper to taste
  • Fresh parsley or dill for garnish

Instructions

Prepare the Mushrooms:

  1. If using dried mushrooms, soak them in warm water for 20 minutes until rehydrated, then drain, reserving the soaking water.
  2. Clean the fresh mushrooms, removing any dirt, and slice them.

Cook the Onions and Mushrooms:

  1. In a large pan, melt the butter over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Add the mushrooms to the pan and cook for 10 minutes, stirring occasionally, until they release their juices and become golden.

Make the Sauce:

  1. Sprinkle the flour over the mushrooms and stir well, cooking for an additional 2 minutes.
  2. Gradually add the mushroom soaking water or vegetable broth, stirring continuously to avoid lumps.
  3. Pour in the heavy cream and bring the sauce to a simmer.
  4. Cook for another 10 minutes, until the sauce has thickened to your liking.

Season and Serve:

  1. Season the sauce with salt and pepper to taste.
  2. Garnish with fresh parsley or dill before serving.

Notes

If the sauce is too thick, you can thin it out with additional cream or broth. If it’s too thin, continue cooking until it reduces to the desired consistency.

For a deeper mushroom flavor, add a splash of soy sauce or Worcestershire sauce to the mix.

This sauce pairs exceptionally well with Polish dumplings (pierogi) or roasted meats.

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