- Mushroom sauce must be my favourite sauce.
- I posted a long post with two versions of mushroom sauce over a year ago.
- As I have been posting lots of sauce recipes lately I thought I would re-visit mushroom sauce and have split the old post into two.
- I looked through my Polish cookbooks and many of the mushroom sauces are made with only dried mushrooms.
- These are delicious and have a strong flavour however it works out very expensive and are not available everywhere.
- Dried & fresh mushrooms are used in this recipe.
- The best dried mushrooms are Boletus edulis, in Poland they are called borowik or prawdzik (translates as the “the real thing”), in Italy porcini.
- I recently got some other dried mushroom which are also good.
Podgrzybki – Xerocomus badius
- 150g fresh button mushroom caps – white and/or chestnut
- 5g of dried mushroom (around 3 slices)
- 500ml hot boiling water
- 1 heaped tablespoon of cornflour
- 3 tablespoons of milk
- 2 large tablespoons of soured cream
- Butter to cook the mushrooms in
- Salt & pepper to taste
- You need to start this sauce the night before or in the morning for use in the evening.
- Cover the dried mushrooms with 500ml of boiling water and leave to soak.
- The following day take out the reconstituted mushrooms and using a knife you can chop then up into tiny pieces or if the are soft enough you can spread out the pulp on a chopping board.
- Slice the mushroom caps into fine slices and fry them gently in some butter till they are soft.
- Add the dried mushroom pulp and the liquor in which they were seeped.
- Simmer gently for about 5 to 10 minutes.
- In a little dish mix the cornflour with the milk.
- Add the cornflour mixture to the cooked mushrooms and stir gently over the heat until the sauce thickens.
- Add salt & pepper to taste.
- Remove from the heat and add the 2 large spoonfuls of soured cream and mix well in.
None of these amounts are exact – they are a rough guide depending on what you have – you can use more water, milk or soured cream and so on.
Super served with boiled or creamy mashed potatoes – sprinkle chopped dill or parsley over them before serving.
Served on Burgundy (1959 – 1981) and Carnation (1982 – 1998) by Royal Doulton.