Ingredients in this recipe:
- cup of dried mushrooms (boletus is the best)
- big onion
- 2 spoonfuls of butter
- spoonful of the flour
- white pepper
takes 30 min — makes ~8 portions
- Rinse dried mushrooms, put into the pot. Boletus is traditionally used to prepare Old Polish sauce.
- Pour three cups of mineral or filtered water to the pot with mushrooms. Tap water can destroy the taste of the sauce.
- Peel onion and cut it to four quarters. Throw onion into the pot.
- Start heating and gently cook, all the way to the moment, when mushrooms become completely soft.
- Remove the pot from the cooker. Take the onion out.
- We also take mushrooms out of stock and grind it (use grinder or food processor).
- Prepare the roux from two spoonfuls of butter and one spoonful of the wheat flour. While quick frying, be careful not to exaggerate - the flour should not get browned.
- Throw the roux into the pot with onion-mushroom stock and mix precisely.
- Put the pot again on the cooker and turn on heating. Wait for boiling point.
- Then throw grinded mushrooms and cook constantly stirring for one or two minutes. Turn the heating off.
- Season to taste with salt and grinded white pepper.
- The sauce should be characterized by a dark color, intense essence and by consistency of the cream.
I hope that you find this mushroom sauce recipe useful. Enjoy your meal! Smacznego! :)
- Old Polish fresh mushroom sauce recipe
- Mushrooms in Polish cuisine and tradition of mushroom hunting