Polish mushroom sauce – Sos grzybowy

Ingredients for 3 servings:

• 300 g wild mushrooms
• 1 tbsp oil
• 1 tbsp butter
• 1 m.-sized onion(s)
• 1 tbsp, heaped flour
• 1 cup vegetable broth made from a stock cube and 250 ml water
• Salt
• pepper
• 3 tbsp cream, 30%, more to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

made from fresh wild mushrooms – perfect with schnitzels, dumplings and other dishes

Pat the wild mushrooms (e.g., chestnut boletus) clean (do not wash, as this will lose the flavor!) and slice them. Heat the oil in a medium-sized pan and add the butter. Heating the oil first prevents the butter from burning; a very generous tablespoon of butter can be used. Add the finely diced onion and fry for 3 minutes. Then add the mushrooms and fry everything for another 2 to 3 minutes, turning evenly. Cover the pan and cook over medium heat for 7 minutes. Add 1 heaped tablespoon of flour and mix everything well (add butter if it’s too sticky). Pour in the cup of vegetable stock (approx. 250 ml – for this, pour hot water over a vegetable stock cube and stir well), mix everything well, and simmer gently. Season with salt and pepper to taste. Finally, add the cream – 3 – 4 tablespoons are recommended, but you can of course add more depending on your taste.