Polish Mushroom Sauce Recipe
The best tasting and easiest Polish Mushroom Sauce recipe. I truly wish you could smell it and taste it just by reading this blog post. This sauce comes together in under one hour and you can pair it with so many dishes.
In need of a flavorful sauce? This easy (one pan) Polish Mushroom Sauce recipe delivers just that. Made with aromatics like marjoram, juniper berries, allspice and of course dill weed you are getting a mouthful of flavors in every spoon.
Why You Will Love This Polish Mushroom Sauce:
- Quick to make – all done and ready to serve in under one hour
- Versatile – pairs well with many dishes, meat, pasta, grains or veggies. You name it and I bet you can eat it with Polish Mushroom Sauce
- Vegetarian or vegan – easily sub the ingredients to make it suitable for your diet preferences
- Umami forward – every spoonful is packed with savory, earthy goodness that leaves you craving more.
- Healthy – mushrooms are packed with nutrients and are low in calories, making mushroom sauce not only delicious but also relatively guilt-free. Plus, it’s a great way to sneak some veggies into your diet without even trying!
Ingredients, variations and substitutions:
Stock – serves as the flavorful foundation of your sauce, adding depth and richness. It can be vegetable stock, chicken stock, or even beef-based stock. Opt for a good quality stock to enhance the overall taste of your mushroom sauce. Homemade stock is fantastic if you have the time, but store-bought works perfectly fine too. If you don’t have stock on hand, you can use water but the flavor won’t be as robust. Alternatively, you can use bouillon cubes.
Butter – adds a rich and creamy texture to the sauce. Use unsalted butter to control the saltiness of the dish. Olive oil or a neutral-flavored oil like grapeseed oil can be used instead of butter for a dairy-free option.
Mushrooms – the star of the show! Mushrooms bring the sauce a meaty texture and earthy flavor, making it hearty and satisfying. Choose fresh mushrooms like cremini, button, portobello, or dried wild mushrooms for the best flavor and texture. Clean them properly to remove any dirt or debris before cooking. If you’re not a fan of mushrooms or want to try something different, you can use diced eggplant or tofu as a substitute for a similar texture.
Sour Cream – adds tanginess and creaminess to the sauce, balancing out the earthy flavors of the mushrooms. Use full-fat sour cream for a richer sauce, but low-fat varieties can also work. Greek yogurt or crème fraîche can be used as substitutes.
Heavy Whipping Cream – makes this sauce velvety and smooth. Be careful not to boil the sauce once you add the cream to prevent curdling. Add the heavy cream slowly while stirring constantly over low heat. Half-and-half, regular or plant based milk can be used as substitutes.
Flour – is a thickening agent for the sauce, helping it achieve the desired consistency. Make sure to cook the flour properly to remove the raw taste. Cornstarch or arrowroot powder can be used as substitutes for flour if you’re gluten-free or prefer a smoother texture.
Leeks – they add mild, sweet flavor with a slightly onion-like taste but more subtle. Make sure to clean them properly. Cook until just soft. Not a fan, you can use onions, shallots, or scallions. You can also add garlic if you prefer a stronger flavor.
Bay Leaves, Allspice Berries, Marjoram, Smoked Paprika, Salt, Black Pepper, Chopped Parsley, Dill Weed, Worcestershire Sauce, Juniper Berries, – these herbs, spices, and seasonings add layers of flavor and complexity to the sauce, enhancing its overall taste profile. Adjust the quantities according to your taste preferences, and feel free to experiment with different herbs and spices to customize the sauce to your liking. If you don’t have a specific herb or spice on hand, you can omit it or substitute with a similar one. For example, if you don’t have juniper berries, you can use a pinch of ground juniper or skip it altogether without compromising too much on flavor.
Mushroom water – optional ingredient, enhances the umami depth of your sauce. You can use vegetable broth for a savory alternative. This is a great addition to this sauce, but it is optional.
How to properly clean mushrooms
Gently wipe – to remove any visible dirt or debris gently wipe the mushrooms using a damp paper towel or a clean kitchen towel.
Use a brush – if the mushrooms are particularly dirty using a soft-bristled brush, may be the best way to gently brush away any stubborn dirt. Brush in a circular motion to loosen the dirt without damaging the mushrooms.
Trim the ends – if the mushrooms have any tough or discolored ends, trim them off with a small knife. In general don’t discard the end, use them in your dish.
Avoid soaking – or rinsing them under running water. Mushrooms are like sponges. They will absorb water quickly, resulting in a loss of flavor and texture.
Quick rinse (optional) – if the mushrooms are very dirty and wiping or brushing isn’t sufficient, you can give them a quick rinse under running water. However, do this very briefly and avoid submerging them in water. Rinse them quickly and pat them dry immediately with a paper towel to remove excess moisture.
Dry thoroughly – after cleaning, pat them dry with a paper towel or kitchen towel to remove any remaining moisture before using them in your recipe.
How to properly clean leeks:
Leeks often have dirt trapped between their layers, so it’s crucial to clean them thoroughly.
- Cut off the root end and the dark green tops
- Slice them lengthwise and rinse under cold water, separating the layers to remove any dirt or grit.
Equipment you will need:
- Large skillet pan or frying pan
- Measuring cups and spoons
- Cutting board
- Chefs knife
- Brush to clean the mushrooms, also can use paper towel
- Spatula
Top tips for making the best tasting Polish Mushroom Sauce
Choose the right mushrooms – use a variety of fresh mushrooms for depth of flavor. Cremini, button, and shiitake mushrooms are popular choices. Clean them properly and slice them evenly for even cooking.
Don’t crowd the pan – when sautéing mushrooms, make sure not to overcrowd the pan. Cook them in batches if necessary to ensure they brown evenly rather than steaming.
Build flavor gradually – take your time to develop flavor by sautéing the mushrooms until they’re deeply golden brown. This caramelization adds richness and depth to the sauce.
Thicken – use flour or a roux to thicken the sauce. Alternatively, you can use cornstarch slurry or reduce the sauce to achieve the desired consistency.
Mind the heat – be cautious when adding dairy to the sauce to prevent it from curdling. Add cream slowly over low heat while stirring constantly, and avoid boiling the sauce once the cream is added.
Season thoughtfully – taste as you go and season the sauce with salt, pepper, and other seasonings like herbs and spices to balance the flavors.
Step by Step
- Using a pastry brush or damp paper towel clean the mushrooms, removing any dirt or broken pieces. Keep the stems intact. Slice the mushrooms into even pieces
- Clean and thinly slice the leeks
- In a large skillet, melt the butter over medium heat.
- Add the sliced leeks and sauté for few minutes until they start to soften and become translucent
- Add sliced mushrooms to the skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Sauté leeks and mushrooms, stirring occasionally, until the mushrooms become golden brown and caramelized, about 8-10 minutes.
- Sprinkle flour over the cooked leeks and mushrooms. Stir continuously for a minute to create roux
- Gradually add broth, stirring to prevent any clumps from forming
- Add bay leaves, smoked paprika, marjoram, dill weed, Worcestershire sauce, juniper berries, allspice, salt, and pepper to the skillet, stirring to combine. Allow the mixture to simmer for 2-3 minutes to develop flavor.
- Reduce the heat to low and stir in the sour cream and heavy whipping cream until smooth and creamy.
- Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Taste and adjust the seasoning with salt and pepper as needed.
- Remove the bay leaves, and allspice before serving
- Garnish with fresh dill, give it a final stir and serve over your favorite dish
Best ways to enjoy this Polish Mushroom Sauce:
- Serve it with protein of your choice, chicken, beef, pork
- Over noodles
- With grilled veggies
- As a dip for potato pancakes or anything else you like
- With grains, barley, rice or quinoa
- Over baked potato
- In an omelet or scrambled eggs
- As a pizza sauce
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Storage and reheating instructions:
- Refrigeration:
- allow the sauce to cool completely before storing
- transfer to an airtight container or sealable freezer bag.
- Use within 3-4 days for optimal freshness.
- Freezing:
- Portion the sauce into freezer-safe containers or freezer bag.
- Make sure to leave some space for expansion
- Use within 2-3 months for the best quality and taste.
- Reheating:
- From the fridge
- Stovetop: transfer the it to a saucepan and reheat over low to medium-low heat. Stir occasionally to ensure even warming. You can add a splash of water or broth if the sauce has thickened too much in the fridge
- Microwave: always use microwave – safe container; reheat in short intervals, stirring in between to distribute the heat
- From the freezer
- Thaw the sauce overnight in the refrigerator. Follow the same instruction for reheating as mentioned above.
- You can also reheat directly from frozen by placing it in a saucepan over low heat. Stir occasionally until thawed and warmed through
The Ultimate Guide to Making Delicious Polish Mushroom Sauce
Equipment
- large skillet pan
- measuring cups and spoons
- cutting board
- chef's knife
- brush
- spatula
Ingredients
- 1 cup stock
- 1 tablespoon butter
- 1.5 pounds mushrooms
- 2 tablespoons sour cream
- ¼ cup heavy whipping cream
- 2 tablespoons flour
- 1-2 leeks
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon marjoram
- 1 tablespoon dill weed
- 2 tablespoons Worcestershire sauce
- 5 juniper berries
- 3 allspice berries
- Salt and pepper to taste
Instructions
- Using a pastry brush or damp paper towel clean the mushrooms, removing any dirt or broken pieces. Keep the stems intact. Slice the mushrooms into even pieces
- Clean and thinly slice the leeks
- In a large skillet, melt the butter over medium heat.
- Add the sliced leeks and saute for few minutes until they start to soften and become translucent
- Add sliced mushrooms to the skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Sauté leeks and mushrooms, stirring occasionally, until the mushrooms become golden brown and caramelized, about 8-10 minutes.
- Sprinkle flour over the cooked leeks and mushrooms. Stir continuously for a minute to create roux
- Gradually add broth, stirring to prevent any clumps from forming
- Add bay leaves, smoked paprika, marjoram, dill weed, Worcestershire sauce, juniper berries, allspice, salt, and pepper to the skillet, stirring to combine. Allow the mixture to simmer for 2-3 minutes to develop flavor.
- Reduce the heat to low and stir in the sour cream and heavy whipping cream until smooth and creamy.
- Let the sauce simmer gently for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Taste and adjust the seasoning with salt and pepper as needed.
- Remove the bay leaves, and allspice before serving
- Garnish with fresh dill, give it a final stir and serve over your favorite dish
Notes
Nutrition
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Conclusion
I told you, you will love this Polish Mushroom Sauce. Easy to make and it pairs so well with so many dishes. Steak, noodles, grains, roasted veggies. You name it you can pour Mushroom Sauce over it.
FAQ about Polish Mushroom Sauce
Can I freeze Mushroom Sauce?
Yes, mushroom sauce can be frozen for longer-term storage. Allow it to cool completely before transferring it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Can I use different types of mushrooms in the sauce?
Absolutely! Mushroom sauce is versatile, and you can use a variety of mushrooms such as dried mushrooms, cremini, button, shiitake, or portobello. Each type of mushroom will bring its own unique flavor and texture to the sauce.
Can I make Mushroom Sauce without cream?
Yes, you can make mushroom sauce without cream by using alternative dairy-free options such as coconut milk or almond milk. You can also skip the cream altogether and use a roux (flour and butter mixture) to thicken the sauce.
How do I prevent the sauce from curdling?
To prevent the sauce from curdling, it’s essential to add dairy (such as cream or sour cream) slowly over low heat while stirring constantly. Avoid boiling the sauce once the dairy is added, as this can cause it to curdle.
Can I make Mushroom Sauce ahead of time?
Yes, mushroom sauce can be made ahead of time and stored in the refrigerator for up to 3-4 days. Simply reheat it gently on the stovetop or in the microwave before serving.
What dishes can I serve Mushroom Sauce with?
Mushroom sauce pairs well with a variety of dishes, including steak, chicken, pork chops, pasta, rice, mashed potatoes, and vegetables. Pair this sauce with Easy Smoked Meatballs or Placki Ziemniaczane (potato pancakes). It adds depth of flavor and a creamy texture creating very satisfying meal.
Can I make Mushroom Sauce gluten-free?
Yes, you can make mushroom sauce gluten-free by using a gluten-free flour or cornstarch as a thickening agent. Make sure to check that all other ingredients are also gluten-free.
Is Mushroom sauce healthy?
Use ingredients like fresh mushrooms, low-sodium broth, and minimal added fats this sauce can be a healthy addition to your diet. Mushrooms are low in calories and fat, high in fiber, and packed with nutrients like vitamins and minerals. However, creamy mushroom sauces often contain ingredients like butter, cream, or flour, which can add calories and fat. To make a healthier version, consider using light cream, olive oil, or alternative thickening agents like cornstarch.
Can I use canned mushrooms to make this sauce?
Yes, you can use canned mushrooms to make mushroom sauce if fresh mushrooms are not available. Keep in mind that canned mushrooms may have a slightly different texture and flavor compared to fresh ones. Drain and rinse canned mushrooms before using them in the sauce. Adjust the cooking time as needed since canned mushrooms are already cooked.
Can I make this sauce using cream of mushroom soup?
Yes, you can use cream of mushroom soup as a base to make mushroom sauce. Simply heat the cream of mushroom soup in a saucepan and add additional ingredients like sautéed mushrooms, herbs, spices, and seasonings to enhance the flavor. Keep in mind that cream of mushroom soup often contains added ingredients like preservatives and thickeners. Be sure to check the label if you have any dietary restrictions or preferences.
Can I use cream cheese in this sauce?
Yes, you can use cream cheese to add richness and creaminess to mushroom sauce. Simply stir in softened cream cheese until it’s melted and well combined with the other ingredients. Cream cheese adds a tangy flavor and luxurious texture to the sauce, making it even more delicious.
Can I use coconut milk to make this Mushroom Sauce?
Yes, you can use coconut milk to make mushroom sauce for a dairy-free alternative. Coconut milk adds a subtle coconut flavor and creamy texture to the sauce, which pairs well with the earthy flavor of mushrooms. Adjust the seasoning to balance the flavors and consider using light coconut milk for a lighter sauce
Can I make it without flour?
Yes, you can make mushroom sauce without flour by using alternative thickening agents such as cornstarch or arrowroot powder. Mix a small amount of cornstarch or arrowroot powder with water to form a slurry, then stir it into the sauce to thicken. Cook for a few minutes until the sauce thickens to your desired consistency.This method is gluten-free and suitable for those with dietary restrictions or preferences.
