Mushroom Sauce (Sos Pieczarkowy)

Mushrooms, again! This sauce uses regular ole mushrooms like cremini or white varieties and goes great with pasta, kopytka, or meat. Using sour cream gives this the Slavic touch 🙂 If you want to up the mushroom flavor, you can put 2 or 3 dried wild mushrooms in a spice grinder and add that powder while the sauce cooks.

Ingredients:

  • 16 oz cremini mushrooms (or white mushrooms)
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp dried dill (or about 1 tbsp of chopped fresh dill)
  • 1 tbsp whole grain mustard
  • 1/2 cup sour cream
  • 1/4 cup white wine
  • 1/2 cup vegetable or chicken stock or water
  • 2 tbsp oil or butter

Directions:

Clean dirt off of mushrooms with a damp towel. Chop roughly into quarters (doesn’t need to be perfect any rough chop will do).

Heat a pan with oil or butter over medium-high heat. Add mushrooms with salt and cook down for about 10-12 minutes stirring occasionally, or until mushrooms have substantially softened, shrunk, and some of the liquid has evaporated.

Then turn down heat to medium-low and add mustard, black pepper, garlic, and wine. Scrape off any bits of mushroom stuck to the pan once you add the wine. Cook for about 5 minutes until some of the wine has evaporated.

Next add sour cream, stock/water, and dill. Stir and cook for another 5-10 minutes until sauce thickens to desired consistency.

Serve with dill or parsley for garnish. Smacznego!

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