Grzybowy Sos (Creamy Mushroom Sauce)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Melt the butter in a large skillet or saucepan over medium heat.

   Ca. 1 min.

2. 2

   Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 6 min.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

4. 4

   Add the sliced cremini mushrooms to the skillet and cook, stirring occasionally, until they have released their liquid and are lightly browned, about 8-10 minutes.

   Ca. 9 min.

   Kokkens note: Don't overcrowd the pan; cook mushrooms in batches if necessary to ensure good browning.

5. 5

   Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1-2 minutes to toast the flour.

   Ca. 2 min.

   Kokkens note: This creates a roux that will thicken the sauce.

6. 6

   Gradually whisk in the warm vegetable broth, stirring constantly to prevent lumps, until the sauce begins to thicken.

   Ca. 3 min.

   Kokkens note: Using warm broth helps prevent lumps.

7. 7

   Reduce the heat to low, then stir in the sour cream, salt, and black pepper. Heat gently but do not bring to a boil after adding sour cream, as it may curdle.

   Ca. 3 min.

8. 8

   Taste and adjust seasoning as needed.

9. 9

   Serve warm, garnished with fresh dill if desired.