Sauce

Grzybowy Sos (Creamy Mushroom Sauce)

Name: Grzybowy Sos (Creamy Mushroom Sauce)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: polish
Ingredients: 450 g cremini mushroom sliced; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 2 tbsp butter; 2 tbsp all-purpose flour; 1.5 cup vegetable broth warm; 0.75 cup sour cream; 2 tbsp fresh dill chopped (optional); 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This rich and earthy Polish mushroom sauce is perfect for topping pierogi, potato pancakes, or roasted vegetables. It features fresh mushrooms simmered in a creamy, savory broth, creating a comforting and versatile accompaniment.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 194 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gcremini mushroom, sliced
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
2 tbspbutter
2 tbspall-purpose flour
1.5 cupvegetable broth, warm
0.75 cupsour cream
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh dill, chopped(optional)

Equipment

large skillet · whisk

The method

Step by step

1
Melt the butter in a large skillet or saucepan over medium heat.
About 1 min
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 6 min
3
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
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.
About 9 min
Cook’s note: Don't overcrowd the pan; cook mushrooms in batches if necessary to ensure good browning.
5
Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1-2 minutes to toast the flour.
About 2 min
Cook’s note: This creates a roux that will thicken the sauce.
6
Gradually whisk in the warm vegetable broth, stirring constantly to prevent lumps, until the sauce begins to thicken.
About 3 min
Cook’s note: Using warm broth helps prevent lumps.
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.
About 3 min
8
Taste and adjust seasoning as needed.
9
Serve warm, garnished with fresh dill if desired.

Per serving

Nutrition

67%Score

Calories: 194.3kcal
Protein: 5.9g
Carbs: 12.3g
Fat: 14.9g
Fibre: 1.8g
Sugar: 5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sauce in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, adding a splash of broth or water if it's too thick.