Polish Mushroom Sauce

wild mushrooms

Here is an adapted version of my Grandmother’s recipe for Mushroom Sauce. Use as a sauce or gravy with any dish.

Polish Mushroom Sauce


25 gms of dried Borowik mushrooms
2 tablespoons butter
1 tablespoon sunflower oil
1 onion
salt and pepper
1 tablespoon chopped parsley


Put dried mushrooms into a bowl, pour 1 cup of cold water and allow to stand for several hours or better still overnight. Remove mushrooms from the water (keeping mushroom water back for later). Dry on a paper towel. Fry in oil and butter for about 15 minutes. Add the diced onion and fry until it they are soft and delicate. Season with salt and pepper.

Put fried mushrooms and onion into a saucepan with the mushroom water you kept back earlier, season with salt and pepper. Cook for a few minutes until the mushrooms until liquid has evaporated. Add the chopped parsley and cream and warm. Serve immediately. Use as much cream as you need for sauce.

You can use fresh Chanterelle mushrooms if you have access to these.

Related content: another Polish recipe for delicious wild mushroom sauce.

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