Polish Grzybowy Sos, Mushroom Sauce

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Toruń

📍 Where this dish comes from: Toruń
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Polish Grzybowy Sos, Mushroom Sauce, plated and ready to serve

This deeply savory mushroom sauce, built on the same dried-and-fresh mushroom combination used in the soups chapter, is the sauce most often spooned over roast pork, chicken, or beef throughout Polish cooking.

What You’ll Need

Polish Grzybowy Sos, Mushroom Sauce

A rich, savory mushroom sauce, the natural partner to nearly any roast in this book.
Print Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Polish
Servings: 2 cups
Calories: 70kcal

Ingredients

  • 1/2 oz dried porcini mushrooms
  • 8 oz fresh mushrooms sliced
  • 1 small onion diced
  • 3 tbsp butter
  • 1 cup beef or chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  • Soak dried porcini in 1/2 cup hot water for 20 minutes. Remove and chop, reserving the soaking liquid.
  • Melt butter in a saucepan over medium heat. Add onion and cook 4–5 minutes until softened.
  • Add fresh mushrooms and cook 6–8 minutes until browned.
  • Add chopped porcini, strained soaking liquid, and broth. Simmer 10 minutes.
  • Stir in cream and simmer 3–4 more minutes until slightly thickened.
  • Season with salt and pepper.

Nutrition

Serving: 1cup | Calories: 70kcal
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