Old Polish dried mushroom sauce recipe

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Ingredients in this recipe:

  • cup of dried mushrooms (boletus is the best)
  • big onion
  • 2 spoonfuls of butter
  • spoonful of the flour
  • salt
  • white pepper

  takes 30 min — makes ~8 portions


  1. Rinse dried mushrooms, put into the pot. Boletus is traditionally used to prepare Old Polish sauce.
  2. Pour three cups of mineral or filtered water to the pot with mushrooms. Tap water can destroy the taste of the sauce.
  3. Peel onion and cut it to four quarters. Throw onion into the pot.
  4. Start heating and gently cook, all the way to the moment, when mushrooms become completely soft.
  5. Remove the pot from the cooker. Take the onion out.
  6. We also take mushrooms out of stock and grind it (use grinder or food processor).
  7. 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.
  8. Throw the roux into the pot with onion-mushroom stock and mix precisely.
  9. Put the pot again on the cooker and turn on heating. Wait for boiling point.
  10. Then throw grinded mushrooms and cook constantly stirring for one or two minutes. Turn the heating off.
  11. Season to taste with salt and grinded white pepper.
  12. 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! :)

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