Sos Pieczarkowy

October 26, 2015

Sos Pieczarkowy - kvalifood.com

Sos pieczarkowy is Polish mushroom sauce – cultivated mushrooms sauteed in butter, enriched with sour cream. It is one of the most common everyday sauces in Polish cooking, served with cutlets, dumplings, pasta, or mashed potatoes.

Makes 4 servings

Ingredients

400 g cremini (or white button) mushrooms, sliced 3-4 mm thick
2 tbsp butter (28 g)
1/2 medium onion (ca. 50 g), finely diced
1 garlic clove (ca. 5 g), minced
60 ml dry white wine (or chicken stock)
120 g sour cream (18% fat minimum; 30% preferred)
60 ml chicken (or vegetable) stock
1 tbsp fresh dill, chopped (or 1/2 tsp dried)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-3 dried porcini mushrooms, ground to powder (optional)

Directions

Melt butter in a wide pan over medium-high heat. Add mushrooms in a single layer. Cook 10-12 minutes until liquid evaporates and mushrooms are golden.
Reduce heat. Add onion, cook 2-3 minutes. Add garlic, cook 1 minute. Add dried mushroom powder if using.
Pour in wine. Scrape up browned bits. Simmer 3-4 minutes until mostly reduced.
Add stock. Stir in sour cream and pepper. Cook on low 3-5 minutes. Do not boil vigorously.
Adjust salt. Stir in fresh dill just before serving.

Notes

Sour cream is the more traditionally Polish dairy choice. Heavy cream is also fine.
Dried porcini powder bridges the gap between the everyday and the wild mushroom version.
Do not reheat vigorously after adding sour cream – it can break.
Serve with pork or chicken cutlets, kopytka (potato dumplings), kluski, or mashed potatoes.