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Close-up view of wild mushroom sauce in pot with spoon.
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Wild Mushroom Sauce (Sos Grzybowy)

This wild mushrooms sauce is made using dried wild mushrooms, stock, flour and a small amount of cream as well as sour cream. It has a rich and delicious mushroom flavour, creamy consistency and not too many calories. It is versatile and simple to make, perfect with meat, poultry and pasta.
Course Side Dish
Cuisine East European, Polish
Prep Time 5 minutes
Cook Time 30 minutes
soaking 30 minutes
Total Time 1 hour 5 minutes
Servings 5 servings
Calories 61kcal
Author Monika Dabrowski

Equipment

  • Medium sized saucepan
  • Small pot
  • Small bowl
  • Whisk and fine mesh sieve
  • Frying pan

Ingredients

  • 0.71 ounces dried wild mushrooms any
  • 1 cup cold water
  • 1½ cups vegetable stock
  • 3 tablespoons all-purpose/plain flour plus 2 tbsp cold water
  • 2 tablespoons sour cream
  • 2 tablespoons half-and-half/single cream
  • 2 teaspoons butter
  • 1 garlic clove minced
  • Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Rinse wild mushrooms: Place the wild mushrooms in a bowl, add a little water then rub the mushrooms with your fingertips to remove any grit. Change the water and repeat this process.
  • Soak mushrooms: Place the mushrooms in a saucepan, add 1 cup of fresh cold water and set aside to soak for 30 minutes.
  • Cook mushrooms: Cover and bring to the boil (using the water the mushrooms soaked in) then lower the heat and simmer for about 20 minutes. The mushrooms should be tender and fully cooked. Remove from the heat, strain well then finely chop the mushrooms, reserving the water.
    TIP: Some types of mushrooms require longer cooking times.
  • Fry mushrooms: Melt the butter, add the mushrooms, season lightly with salt and pepper and cook for 5 minutes over a medium heat stirring often. Towards the end of cooking add the garlic. Remove from the heat and set aside.
  • Make sauce: In a saucepan combine the stock and mushroom water and bring to the boil. Meanwhile in a bowl whisk together the flour, cold water, cream and sour cream until perfectly smooth. Add 3 tablespoons of the hot stock mixture whisking in after every addition. Then pour the mixture into the saucepan whisking in until thoroughly incorporated.
  • Add wild mushrooms: Add the mushrooms and continue cooking the sauce until it starts bubbling then lower the heat and cook for another minute whisking often. Remove from the heat, season to taste and serve.

Notes

    • You can use a selection of forest mushrooms or just porcini.
    • Clean the wild mushrooms thoroughly before soaking and cooking.
    • You can prepare the mushrooms in advance, cover and refrigerate overnight and make the sauce the following day.
    • Make sure the flour mixture is perfectly smooth before adding into the sauce.
    • Best served hot.
    • Storing: Once cooled this wild mushroom sauce can be refrigerated, covered, for up to 4 days. It will thicken as it cools so you may need to add a splash of water (and adjust the seasoning) to loosen the consistency when reheating it.
    • Freezing: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 306mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.3mg